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Dumplings, Apple
From Harper's cook book encyclopædia, 1902
Serves 4
Cut a hole in the top after turning out to prevent heaviness.
Presented as published in 1902. 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
780Calories
13 gProtein
89 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein13 g
Carbohydrates89 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat22 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Cholesterol29 mg
Sodium358 mg
Potassium162 mg
Calcium218 mg
Iron6.8 mg
Magnesium32 mg
Phosphorus202 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.8 mg
Folate182 mcg
Choline2.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 360. The excerpt below is the record exactly as published.
Dumplings, Apple. — Shred as finely as possible from 6 to 8 ozs. of suet ; mix with it a pinch of salt, I lb. of flour, a small spoonful of baking- powder, and enough cold water to make it into a stiff paste. Use a fork in mixing. Roll it out and line a well-buttered basin with it. Fill the basin with apples, pared, cored, and sliced ; add a little sugar, one or two cloves, and a little water
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