Apple Dumplings
From Purity flour cookbook, 1917
Presented as published in 1917. 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
1417Calories
10 gProtein
106 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories1417 kcal
Protein9.9 g
Carbohydrates106 g
Fiber9.4 g
Sugars84 g
Total Fat113 g
Saturated Fat4.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium2200 mg
Potassium1016 mg
Calcium858 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus520 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C29 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K4.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline68 mg
Caffeine0 mg
Water839 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 33. The excerpt below is the record exactly as published.
3 cup milk. 1 egg. Mi.\ and sift dry ingredients 3 times. Rub in the butter, add milk and beaten egg. Bake in a round buttered pan. Bake 15 minutes. Split cake and spread with a sweetened fruit mixture. Add the same mixture to top and garnish with whipped cream. APPLE DUMPLINGS 2 cups Purity Flour. 2 teaspoons baking powder. J teaspoon salt. J cup shortening. I cup milk. 4 apples. Cinnamon or nutmeg. Sugar
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