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Apple Dumplings
From The Cook County cook book, 1912
Serves 5
Recipe by Mrs. Wm. P. Williams, Chicago, IL.
Presented as published in 1912. 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
362Calories
6 gProtein
77 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein6.4 g
Carbohydrates77 g
Fiber1.5 g
Sugars29 g
Total Fat3.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Cholesterol2.6 mg
Sodium2149 mg
Potassium176 mg
Calcium115 mg
Iron6.3 mg
Magnesium21 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C2.9 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate93 mcg
Choline5.5 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 361. The excerpt below is the record exactly as published.
APPLE DUMPLINGS.— Ipt. flour, 1 heaping teaspoon bak- ing powder, pinch of salt, 1 heaping tablespoon lard. Mix well together, add water enough to roll thin. Peel 2 big apples and slice thin. Divide the dough and apples into 4 or 5 parts, as de- sired. Cover the apples with the dough, seasoning the apples with a very little sugar, cinnamon or nutmeg. Place in baking pan, with a large cup of boiling water in which a small J^ cup of brown sugar
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