Americandessertvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Apple Dumplings
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve hot or cold with powdered sugar and cream.
Presented as published in 1885. 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
214Calories
2 gProtein
36 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein2.1 g
Carbohydrates36 g
Fiber4.1 g
Sugars18 g
Total Fat8.2 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium125 mg
Potassium188 mg
Calcium36 mg
Iron1 mg
Magnesium12 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A4 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline7.8 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 258. The excerpt below is the record exactly as published.
BAKED APPLE DUMPLINGS. Make the pastry according to the directions already given ; cut it in squares large enough to fold over the apples ; peel Apple and Pear Dumplings. and core sound apples of medium size and tart flavor, put one in the centre of each piece of pastry, fill the apples with SECOND-COURSE SWEETS. 485 sugar and half a saltspoonful of powdered cinnamon
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