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Apple Dumplings
From The "A1" cookery book, 1901
Serves 6
Baking time depends on the kind of apples used.
Presented as published in 1901. 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
36Calories
0 gProtein
6 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories36 kcal
Protein0.2 g
Carbohydrates6 g
Fiber0.1 g
Sugars4.2 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium21 mg
Potassium2.7 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.6 mcg
Choline0.2 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 64. The excerpt below is the record exactly as published.
Apple Dumplings. — Peel some large apples, and take out the core with a scoop. Make some pastry. Fill the centre of each apple with sugar
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