Apple Dumplings
From The spirit of cookery, 1895
These dumplings are visually appealing and can be served as a dessert.
Presented as published in 1895. 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
1280Calories
9 gProtein
327 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1280 kcal
Protein8.9 g
Carbohydrates327 g
Fiber12 g
Sugars216 g
Total Fat4.6 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Cholesterol26 mg
Sodium400 mg
Potassium967 mg
Calcium146 mg
Iron3.6 mg
Magnesium53 mg
Phosphorus145 mg
Zinc1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C57 mg
Vitamin A78 mcg
Vitamin E0.9 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate56 mcg
Choline68 mg
Caffeine0 mg
Water752 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 268. The excerpt below is the record exactly as published.
pple D^implings are fancied by many persons, and should be well prepared. Peel and core the apples, and fill them with apricot jam ; wrap them in very thinly rolled- out paste, and paint them with beaten egg. Now put coils of bands of thin puff paste around them, give them the form of apples, and for a stalk a bit of cinnamon to each
Cook this with the app: pantry check, scaling, and the assistant.