Apple Dumplings
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1436Calories
30 gProtein
332 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1436 kcal
Protein30 g
Carbohydrates332 g
Fiber14 g
Sugars109 g
Total Fat5.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5 mg
Potassium1313 mg
Calcium102 mg
Iron15 mg
Magnesium110 mg
Phosphorus390 mg
Zinc2.3 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)18 mg
Folate401 mcg
Choline37 mg
Caffeine0 mg
Water961 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 22. The excerpt below is the record exactly as published.
Apple Dumplings. Make a rich biscuit crust, 1 pint flour is sufficient for 6 good sized dumplings
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