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Apple Dumplings, Baked, No. 1
From Fruit recipes, 1907
Serves 5
Cinnamon may be sprinkled over the tops.
Presented as published in 1907. 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
480Calories
0 gProtein
123 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein0.3 g
Carbohydrates123 g
Fiber0 g
Sugars121 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.1 mg
Sodium53 mg
Potassium11 mg
Calcium6.6 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus24 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.9 mcg
Choline0 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 17. The excerpt below is the record exactly as published.
APPLE DUMPLINGS, BAKED, No. 1 Peel and core cooking apples, filling centres with sugar. Roll out biscuit dough rather thin and cut in squares large enough to cover apples. Place an apple in the centre of each square; bring up the corners of the dough and fasten by pinching and twisting dough together. Place in baking pan close together and when pan is full pour over them a syrup made with one pint of water and one pound of sugar
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