Apple Dumplings
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
1727Calories
18 gProtein
249 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories1727 kcal
Protein18 g
Carbohydrates249 g
Fiber20 g
Sugars110 g
Total Fat81 g
Saturated Fat20 g
Monounsaturated Fat35 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol0 mg
Sodium1243 mg
Potassium1175 mg
Calcium108 mg
Iron7.9 mg
Magnesium88 mg
Phosphorus276 mg
Zinc1.7 mg
Copper0.6 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E1.7 mg
Vitamin K47 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate153 mcg
Choline53 mg
Caffeine0 mg
Water959 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 12. The excerpt below is the record exactly as published.
APPLE DUMPLINGS.—Peel 6 medium-sized apples very thinly, core them, but do not cutup. Cut $b. short pastry into 6 pieces and roll each piece into ball. Take l apple, work it into centre of each paste ball, put aclove and some sugar
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