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Apple Dumplings in Batter
From The new Kentucky home cook book, 1884
Serves 2
Mrs. Charles E. Tabb.
Presented as published in 1884. 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
244Calories
3 gProtein
38 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories244 kcal
Protein3.1 g
Carbohydrates38 g
Fiber1.2 g
Sugars9.1 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium2652 mg
Potassium123 mg
Calcium1482 mg
Iron4.2 mg
Magnesium17 mg
Phosphorus588 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A94 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate40 mcg
Choline5.6 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 118. The excerpt below is the record exactly as published.
APPLE DUMPLINGS IN BATTER. Peel and core nice cooking apples, place in a baking-dish, and pour over them a batter made as follows : Take one pint of sweet milk, two eggs beaten separately, two tea-spoonfuls of baking-powder, two table-spoonfuls of melted butter, two tea-cupfuls of sifted flour
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