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Baked Apple Dumpling
From Lowney's cook book, 1907
Serves 4
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
464Calories
8 gProtein
95 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein7.8 g
Carbohydrates95 g
Fiber4.7 g
Sugars36 g
Total Fat14 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.9 g
Cholesterol22 mg
Sodium645 mg
Potassium411 mg
Calcium65 mg
Iron3.8 mg
Magnesium32 mg
Phosphorus121 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate100 mcg
Choline16 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 86. The excerpt below is the record exactly as published.
Baked Apple Dumpling 2 cups flour 1 teaspoon salt 2 tablespoons lard | cup sugar 2 tablespoons butter \ cup water ^ teaspoon baking powder 8 apples cored cinnamon and nutmeg
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