Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of milk
- one pint of milk
- one teaspoon of salt
- two eggs
- one tea- spoon of salt
- one-half cake of yeast
- one table- spoon of butter
- three yolks
- two forks
- salt
Directions
RAISED DUMPLINGS— One cup of milk, two eggs, one tea- spoon of salt, one-half cake of yeast, dissolved in a little lukewarm water, enough flour to make stiff dough. Beat well. Cover and let raise in warm place about one hour. Form into balls, place on floured board and let raise until light. Drop into boiling water, cover and boil rapidlv until done. Test with straw.
MARIE E. TUREK.
FILLED DUMPLINGS— Scald one pint of milk, add enough flour to make stiff and cook until smooth, take from fire, add one table- spoon of butter and one teaspoon of salt, set aside to cool, then add three yolks and one whole Qgg beaten and enough flour to make a stiff dough, place on floured board, roll out about three-fourths of an inch thick, cut in squares about four inches large, place a peach or blue blum in center of each square, pinch edges together so that the fruit is covered and drop into boiling water, cover and boil twenty minutes. Take dumplings from water, place on large platter, take two forks and open up dumplings, sprinkle each with sugar and pour over them butter slightly browned.