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Baked Apple Dumplings
From The new Kentucky home cook book, 1884
Serves 2
These dumplings may be boiled.
Presented as published in 1884. 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
430Calories
0 gProtein
112 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories430 kcal
Protein0.2 g
Carbohydrates112 g
Fiber1.2 g
Sugars109 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium85 mg
Calcium13 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.1 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 118. The excerpt below is the record exactly as published.
BAKED APPLE DUMPLINGS. Make a crust as for baking-powder biscuit, peel and core the apples, cut the dough into square pieces, and put one apple for each dumpling. Put them into a dripping-pan, place in the oven for five minutes, then make a sirup with water and sugar— one cupful of sugar to a pint of water
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