dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Boiled Apple Dumplings

Name: Boiled Apple Dumplings
Yield: 6 servings
Ingredients: one quart prepared flour; one-fourth pound of suet; one teaspoonful of salt; cold water to make a pretty stiff paste; fine juicy apples pared and cored

From The household (of the Detroit free press), 1886

Serves 6

Presented as published in 1886. 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

482Calories

9 gProtein

68 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories482 kcal

Protein9.5 g

Carbohydrates68 g

Fiber0.4 g

Sugars3 g

Total Fat19 g

Saturated Fat9.9 g

Monounsaturated Fat6 g

Polyunsaturated Fat0.6 g

Cholesterol13 mg

Sodium392 mg

Potassium144 mg

Calcium18 mg

Iron4.8 mg

Magnesium24 mg

Phosphorus96 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A0.6 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.7 mg

Folate134 mcg

Choline2.1 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 462. The excerpt below is the record exactly as published.

BOILED APPLE DUMPLINGS. One quart prepared flour, one-fourth pound of suet, powdered, one teaspoonful of salt, cold water to make a pretty stiff paste, fine juicy apples pared and cored

Cook this with the app: pantry check, scaling, and the assistant.