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Apple Dumpling (Boiled)
From Tried favourites cookery book, 1909
Serves 8
Must have good falling apples.
Presented as published in 1909. 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
705Calories
7 gProtein
47 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories705 kcal
Protein7 g
Carbohydrates47 g
Fiber0 g
Sugars3.5 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Cholesterol39 mg
Sodium298 mg
Potassium87 mg
Calcium13 mg
Iron3.3 mg
Magnesium16 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate91 mcg
Choline3.2 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 98. The excerpt below is the record exactly as published.
ple Dumpling;s (Boiled). Apples, Sugar, Cloves for Dough; i lb. Flour, i teaspoonful Salt, 1 oz. Sugar, 1 lb. Suet, Water
Cook this with the app: pantry check, scaling, and the assistant.