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Delicious Apple Dumplings
From The national course in home economics, 1917
Serves 8
Recipe by Mrs. Lydia Floyd.
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
569Calories
3 gProtein
19 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein2.7 g
Carbohydrates19 g
Fiber0.7 g
Sugars5.7 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.8 g
Cholesterol39 mg
Sodium4.3 mg
Potassium81 mg
Calcium6.9 mg
Iron1 mg
Magnesium7 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A1.1 mcg
Vitamin E0.9 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate26 mcg
Choline5.1 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 202. The excerpt below is the record exactly as published.
DELICIOUS APPLE DUHPLINQS. Chop one pound of suet very fine. Add a little salt and flour enough to make a dough, when wet up with cold water. Knead this as little as possible — only enough to roll out and cut. Pare, core and quarter tart apples
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