Apple Dumplings (No. 2)

Name: Apple Dumplings (No. 2)
Ingredients: One quart whole-wheat flour; two teaspoonfuls baking powder; one-half teaspoonful salt; one large tablespoonful butter and lard mixed; enough sweet milk or water to make a soft dough; sprinkle over it sugar

From Physical culture cook book, 1901

Presented as published in 1901. 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

1840Calories

55 gProtein

390 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1840 kcal

Protein55 g

Carbohydrates390 g

Fiber0 g

Sugars0 g

Total Fat7.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2117 mg

Potassium684 mg

Calcium618 mg

Iron29 mg

Magnesium136 mg

Phosphorus736 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 48. The excerpt below is the record exactly as published.

Apple Dumplings (No. 2). — One quart whole-wheat flour, two teaspoonfuls baking powder, one-half teaspoonful salt mixed well together. Add one large tablespoonful butter and lard mixed, and enough sweet milk or water to make a soft dough. Roll out into half- inch sheets. Peel and quarter some good tart apples ; put each quarter on a square of dough, sprinkle over it sugar

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