Baked Apple Dumpling
From Science of food & cookery, 1921
Presented as published in 1921. 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
861Calories
0 gProtein
223 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories861 kcal
Protein0.5 g
Carbohydrates223 g
Fiber2.3 g
Sugars219 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium166 mg
Calcium11 mg
Iron0.2 mg
Magnesium7.8 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 119. The excerpt below is the record exactly as published.
BAKED APPLE DUMPLING Pare and core tart apples, set each apple on a 4^/2 -inch square of rolled pie crust, fill the cavity with sugar
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