Apple Dumplings
From A lady of good taste, 1954
(M. C.)
Presented as published in 1954. 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
3199Calories
7 gProtein
401 gCarbs
186 gFat
Full nutrition (35 nutrients)
Calories3199 kcal
Protein7.4 g
Carbohydrates401 g
Fiber19 g
Sugars350 g
Total Fat186 g
Saturated Fat112 g
Monounsaturated Fat54 g
Polyunsaturated Fat9.1 g
Omega-30.7 g
Cholesterol463 mg
Sodium211 mg
Potassium1586 mg
Calcium311 mg
Iron3.3 mg
Magnesium88 mg
Phosphorus232 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A1500 mcg
Vitamin E5.7 mg
Vitamin K27 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate27 mcg
Choline93 mg
Caffeine0 mg
Alcohol4.6 g
Water1219 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 29. The excerpt below is the record exactly as published.
Apple Dumplings 6 cups apples, chopped or hard sauce: sliced 1 cup brown sugar sugar, cinnamon and clove 4 cup sweet butter bits of butter 1% teaspoon nutmeg pie pastry heavy cream brandy (optional)
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