Baked Apple Dumplings

Name: Baked Apple Dumplings
Ingredients: one small apple for each dumpling; tiny bit of sugar; tiny bit of nutmeg

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

86Calories

0 gProtein

23 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories86 kcal

Protein0.5 g

Carbohydrates23 g

Fiber2.3 g

Sugars18 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium0 mg

Potassium162 mg

Calcium9 mg

Iron0.1 mg

Magnesium7.2 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 Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 20. The excerpt below is the record exactly as published.

BAKED APPLE DUMPLINGS Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on tiny bit of sugar

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