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Baked Apple Dumpling
From Superior cook book, 1905
Serves 6
Recipe by Mrs. Daeoypk.
Presented as published in 1905. 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
481Calories
6 gProtein
71 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein6 g
Carbohydrates71 g
Fiber0.2 g
Sugars35 g
Total Fat20 g
Saturated Fat7.5 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol24 mg
Sodium470 mg
Potassium98 mg
Calcium172 mg
Iron2.9 mg
Magnesium16 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline20 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 72. The excerpt below is the record exactly as published.
Baked Apple Dumpling. Mix 1 ])t. of sifted Dousman's Best Patent tiour. 3 level teaspoons of baking powder, i/> teaspoon salt, rub in i/t cup butter and lard, Yi ^^'P <^^ milk, I beaten egg. Xearly fill a dee]) ]»u(lding dish with a|q)les pared and cut in quarters, 1 cup sugar, flavor with lemon rind oi- whatever you wis
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