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Apple Dumplings (Baked)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
703Calories
10 gProtein
102 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein10 g
Carbohydrates102 g
Fiber4.4 g
Sugars27 g
Total Fat30 g
Saturated Fat8.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol29 mg
Sodium213 mg
Potassium384 mg
Calcium78 mg
Iron5.3 mg
Magnesium40 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0.2 mg
Manganese2.3 mg
Vitamin D1.4 mcg
Vitamin C11 mg
Vitamin A5.6 mcg
Vitamin E1.2 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate137 mcg
Choline45 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 5. The excerpt below is the record exactly as published.
APPLE DUMPLINGS (BAKED). — Peel half a dozen good- sized apples, and core without cutting them into quarters. Next, put into a basin three-quarters of a pound of flour, a quarter of a teaspoonful of salt, and half a teaspoonful of baking powder ; rub in a quarter of a pound of dripping, and add sufficient water to form a light, firm paste. Put it on a floured board ; flour it, roll it out a quarter of an inch thick, cut it in rounds, put an apple in each round, and fill with sugar and two cloves ; work the paste smoothly over the apples, place the dumplings on a greased tin, and bake in a hot oven from half to three-quarters of an hour. When done put them on a hot dish, and sprinkle them with caster sugar
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