Apple Dumplings
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
878Calories
32 gProtein
145 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories878 kcal
Protein32 g
Carbohydrates145 g
Fiber14 g
Sugars116 g
Total Fat36 g
Saturated Fat8.8 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol792 mg
Sodium332 mg
Potassium1433 mg
Calcium318 mg
Iron4.3 mg
Magnesium82 mg
Phosphorus641 mg
Zinc3.6 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D5.2 mcg
Vitamin C43 mg
Vitamin A381 mcg
Vitamin E2.7 mg
Vitamin K7.1 mcg
Vitamin B60.8 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.3 mg
Folate94 mcg
Choline646 mg
Caffeine0 mg
Water1199 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 4. The excerpt below is the record exactly as published.
APPLE DUMPLINGS, Wine Sauce. Bake ten sour apples in oven, rub through strainer, add, beaten to cream, two ounces butter, the yelks of four eggs, two ounces of sugar, two ounces of bread soaked in water and squeezed dry, a few almonds and a little lemon peel ; cook in boiling water. If they come apart in cooking, add a little flour. See Wine Sauce. APPLE DUMPLINGS. Peel, core and cut in square pieces six sour apples, add four eggs, six ounces soaked bread, one gill milk, one-half ounce butter and a little salt
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