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Apple Dumplings
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons. Serve with sweet sauce.
Presented as published in 1892. 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
639Calories
9 gProtein
69 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein9.1 g
Carbohydrates69 g
Fiber1.3 g
Sugars7.7 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol26 mg
Sodium244 mg
Potassium187 mg
Calcium157 mg
Iron4.7 mg
Magnesium27 mg
Phosphorus145 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A1.6 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate122 mcg
Choline5 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 143. The excerpt below is the record exactly as published.
Apple Dumplings.— Shred as finely as possible half a pound of suet ; mix with it a pinch of salt, one pound of flom-, a small spoon- ful of baking-powder, and enough Qold water to make it into a stiff paste. Use a fork .in mix- ing. Roll it out, and line a well-buttGred basin with it. Fill the basin with apples, pared, cored, ancl sliced ; add a little sugar, one or two cloves, and a little water
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