Apple Dumplings
From The home science cook book, 1902
Other fruits can be substituted for apples.
Presented as published in 1902. 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
518Calories
3 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein2.9 g
Carbohydrates138 g
Fiber14 g
Sugars109 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium0 mg
Potassium972 mg
Calcium54 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus119 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water936 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 17. The excerpt below is the record exactly as published.
Apple Dumplings. Roll biscuit or shortcake dough till one -half inch thick, or divide in six portions, and pat each into a round shape. In each fold an apple cored and pared.
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