vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Zwieback Dumplings
From European and American cuisine, 1914
Serves 4
Omit sugar if boiling in meat soups.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
526Calories
19 gProtein
87 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein19 g
Carbohydrates87 g
Fiber0 g
Sugars1.5 g
Total Fat23 g
Saturated Fat2.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol219 mg
Sodium339 mg
Potassium338 mg
Calcium57 mg
Iron3.7 mg
Magnesium47 mg
Phosphorus241 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate115 mcg
Choline75 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 56. The excerpt below is the record exactly as published.
Zwieback Dampling8. — Stir 2 ounces butter to a cream; add the yolks of 2 eggs, 2 cupfuls rolled zwieback crumbs, 2 tablespoon- f Ills milk, 1 teaspoonf ul sugar
Cook this with the app: pantry check, scaling, and the assistant.