Apple Dumpling
From Cooks in clover, 1889
Mrs. H. Wallis
Presented as published in 1889. 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
4350Calories
50 gProtein
567 gCarbs
222 gFat
Full nutrition (33 nutrients)
Calories4350 kcal
Protein50 g
Carbohydrates567 g
Fiber28 g
Sugars218 g
Total Fat222 g
Saturated Fat119 g
Monounsaturated Fat72 g
Polyunsaturated Fat8 g
Cholesterol154 mg
Sodium23 mg
Potassium2492 mg
Calcium184 mg
Iron23 mg
Magnesium189 mg
Phosphorus678 mg
Zinc4.3 mg
Copper1.3 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E4.5 mg
Vitamin K21 mcg
Vitamin B61.1 mg
Vitamin B120.6 mcg
Thiamin (B1)4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)28 mg
Folate604 mcg
Choline86 mg
Caffeine0 mg
Water1919 g
As published
This recipe was extracted from Cooks in clover (1889), page 34. The excerpt below is the record exactly as published.
Apple Dumpling. — Half a pound of kidney suet — .skinned and chopped fine, one and a half pints of flour, a little salt ; mix as for pie crust. Peel and quarter about one dozen apples
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