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Apple Dumpling Slices
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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
469Calories
1 gProtein
117 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein1.1 g
Carbohydrates117 g
Fiber1.3 g
Sugars110 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.1 mg
Sodium125 mg
Potassium104 mg
Calcium14 mg
Iron0.4 mg
Magnesium6.6 mg
Phosphorus69 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate7.1 mcg
Choline3.1 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 17. The excerpt below is the record exactly as published.
APPLE DUMPLING SLICES Make a biscuit dough and roll out thin, covering with a layer of fine sliced apples, and roll over as for roly poly. Then slice, set the pieces on end (as with domino rows), in a buttered pan, and pour over them a syrup of a cup of sugar and half a cup of water
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