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Apple and Rice Dumpling
From Cookery for every household, 1914
Serves 4
Time to boil: 1 hour. Serves 4-5.
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
272Calories
4 gProtein
63 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories272 kcal
Protein4.4 g
Carbohydrates63 g
Fiber2.5 g
Sugars14 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.8 mg
Potassium187 mg
Calcium23 mg
Iron2.5 mg
Magnesium20 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A2.7 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate131 mcg
Choline7.9 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 636. The excerpt below is the record exactly as published.
Apple and Rice Dumpling £ lb. rice. 3 or 4 apples
Cook this with the app: pantry check, scaling, and the assistant.