Apple Dumplings (No. 2)

Name: Apple Dumplings (No. 2)
Ingredients: 2 cups flour; 8 teaspoons baking powder; 2 tablespoons lard or butter; 4% teaspoon salt; % cup milk; apples

From The Raleigh cook book, 1907

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

1289Calories

32 gProtein

232 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1289 kcal

Protein32 g

Carbohydrates232 g

Fiber2.4 g

Sugars24 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol72 mg

Sodium4983 mg

Potassium700 mg

Calcium2300 mg

Iron18 mg

Magnesium99 mg

Phosphorus1197 mg

Zinc2.4 mg

Copper0.5 mg

Manganese2 mg

Vitamin D1.2 mcg

Vitamin C7.2 mg

Vitamin A227 mcg

Vitamin E0.8 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate402 mcg

Choline33 mg

Caffeine0 mg

Water294 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 25. The excerpt below is the record exactly as published.

Apple Dumplings (No. 2).—2 cups flour; 8 teaspoons baking pow- der: 2 tablespoons lard or butter; 4% teaspoon salt; % cup milk; apples

Cook this with the app: pantry check, scaling, and the assistant.