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Apple Dumplings
From The Rural cook book, 1907
Serves 6
Serve warm with cream or sauce.
Presented as published in 1907. 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
763Calories
9 gProtein
99 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories763 kcal
Protein9.1 g
Carbohydrates99 g
Fiber0 g
Sugars33 g
Total Fat53 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.1 g
Cholesterol79 mg
Sodium438 mg
Potassium120 mg
Calcium154 mg
Iron5 mg
Magnesium25 mg
Phosphorus142 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate134 mcg
Choline18 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 53. The excerpt below is the record exactly as published.
Apple Dumplings. — Pare, quarter and core tart apples. Put one table- spoonful of baking powder in one quart of Rour, add one cupful of lard and half a teaspoonful of salt and mix with sweet milk, make stilTer than for biscuits, roll and cut in squares and put around the pieces of apple. Into a deep pudding dish put one quart of water, one cupful of sugar and a small lump of butter
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