Apple Dumplings Baked
From Household cookery and laundry work, 1882
Add a clove, grated lemon rind, or nutmeg for flavor.
Presented as published in 1882. 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
2179Calories
52 gProtein
489 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories2179 kcal
Protein52 g
Carbohydrates489 g
Fiber14 g
Sugars109 g
Total Fat8.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.1 mg
Potassium1589 mg
Calcium140 mg
Iron26 mg
Magnesium164 mg
Phosphorus609 mg
Zinc3.8 mg
Copper1 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)2.3 mg
Niacin (B3)32 mg
Folate726 mcg
Choline37 mg
Caffeine0 mg
Water981 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 33. The excerpt below is the record exactly as published.
6 Apples. 1 lb. Flour. £ lb. Suet. Baking Powder. Sugar. Salt. 82 COOKERY. Have a small piece of linen cloth dipped in boiling water, with some flour sprinkled on it, into which tie the dumpling pretty tightly, and drop it into boiling water, to boil for twenty minutes. A square piece of coarse knitting may be used instead of a cloth to boil it in, which will leave the impression of the pattern on the paste. APPLE DUMPLINGS BAKED. The same ingredients are required as in the previous recipe, only use \ lb. of butter or dripping instead of suet, and add a dessert-spoonful of sugar to the paste
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