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Apple Dumplings
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
672Calories
18 gProtein
140 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein18 g
Carbohydrates140 g
Fiber3.5 g
Sugars35 g
Total Fat7.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol20 mg
Sodium519 mg
Potassium598 mg
Calcium448 mg
Iron7.7 mg
Magnesium60 mg
Phosphorus386 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C11 mg
Vitamin A44 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate201 mcg
Choline31 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 81. The excerpt below is the record exactly as published.
Apple Dumplings One pint flour, one teaspoon butter, two teaspoons baking powder, salt, and one cup milk; roll out and cut into squares; enclose in each square three-quarters of an apple which has been previously pared, cored and quartered, and one teaspoon sugar
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