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Apple Dumplings
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
112Calories
1 gProtein
30 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein0.5 g
Carbohydrates30 g
Fiber2.4 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.1 mg
Potassium170 mg
Calcium9.5 mg
Iron0.1 mg
Magnesium7.7 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline6.5 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 216. The excerpt below is the record exactly as published.
Apple Dumplings. Make a good plain short crust with flour, butter (minced suet or lard), a small pinch of salt, a good double pinch of sugar, and a little water. Roll out, and line a small bowl ; put in a couple of apples cleaned and cut in slices. Put a large tablespoonful of sugar on top, a tablespoonful of lemon juice and some water
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