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Boiled Apple Dumplings Like Grandmother Makes
From The national course in home economics, 1917
Serves 2
Some prefer these steamed or baked.
Presented as published in 1917. 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
653Calories
14 gProtein
131 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein14 g
Carbohydrates131 g
Fiber1.3 g
Sugars28 g
Total Fat19 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol36 mg
Sodium592 mg
Potassium666 mg
Calcium33 mg
Iron7.3 mg
Magnesium38 mg
Phosphorus150 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C4.7 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate202 mcg
Choline7.7 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 199. The excerpt below is the record exactly as published.
BOILED APPLE DUMPLINGS LIKE GRANDMOTHER MAKES. To prepare a crust take one pint of flour, one tablespoonful of lard, one-half teaspoonful of soda dissolved in hot water, one teaspoonful of cream of tartar and one-half teaspoonful of salt, sifted through the flour. Use sweet milk or water and mix the dough a little stiffer than for bis- cuits; roll out a little thicker than pie crust, cut into squares and put in the center of each a nice, sour apple, pared and cored; fill the hole left by the core with sugar, a bit of butter and a little crab-apple jelly
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