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Boiled Apple Dumplings
From The new practical housekeeping, 1890
Serves 2
Serve with sugar and cream. Can also be steamed and browned in the oven.
Presented as published in 1890. 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
539Calories
17 gProtein
109 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein17 g
Carbohydrates109 g
Fiber1.2 g
Sugars9.2 g
Total Fat9.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol109 mg
Sodium274 mg
Potassium288 mg
Calcium174 mg
Iron7.8 mg
Magnesium41 mg
Phosphorus245 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C3.6 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline77 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 474. The excerpt below is the record exactly as published.
Boiled Apple Dumplings. — Sift together pint flour and heap- ing teaspoon baking powder ; make a well in center and pour in eill warm milk, tablespoon butter, pinch salt and one e^g ; mix together and roll out to tne thickness of quarter of an inch; cut out a round piece and in centre place an apple pared and cored
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