Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dumpling | 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
- three pounds from the shin
- 1 cup flour
- 1 teaspoonful baking 14 teaspoonful salt
- 14 teaspoonful salt
- one-half cup of milk into a dough soft enough to handle
- one onion cut in thin slices
- one good-sized turnip
- two carrots
- six potatoes that have been pared
- 71 dumplings
- salt
- pepper
Directions
The cheaper cuts of meat can be used for a stew. The aitch-bone, or two or three pounds from the shin, or flank, or upper part of chuck rib. Stew can be made from cooked meat, the flank from a roast or left- ocer pieces of fresh meat. Remove the meat from the bones, cut in two-inch pieces, season with flour, salt and pepper, brown all over with fat from the meat or drippings. Put in the stew pan, add one onion cut in thin slices, one good-sized turnip, two carrots. Add boiling water enough to cover. Cook slowly for two hours, then add six potatoes that have been pared, sliced thin and soaked in cold water for half an hour. Cook for five minutes, then add the dumplings, having the liquor come up even with the potatoes and the dumplings resting on top. Cover closely and cook for ten minutes. Put the meat in the center of the platter, the vegetables and dumplings around the outside. Thicken the gravy a little and pour around the vegetables. Season the gravy more if desired.
MEATS. 71
DUMPLINGS.
1 cup flour. 1 teaspoonful baking
14 teaspoonful salt. powder.
Mix with one-half cup of milk into a dough soft enough to handle. Pat out in small cakes or roll and cut with a small biscuit cutter. Cook for ten minutes in the boiling stew, being careful that the water does not boil on them, as that would make them soggy.