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Dumplings, Baked Apple

Name: Dumplings, Baked Apple
Yield: 12 servings
Ingredients: Fifteen apples; a quart and a half of flour; % lb. of lard; x/z lb. of butter; I Yz lbs. of sugar; two cloves; two very small pieces of mace

From Harper's cook book encyclopædia, 1902

Serves 12

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

726Calories

7 gProtein

134 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories726 kcal

Protein7.4 g

Carbohydrates134 g

Fiber2.9 g

Sugars79 g

Total Fat36 g

Saturated Fat7.5 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2.2 g

Cholesterol62 mg

Sodium3.7 mg

Potassium292 mg

Calcium26 mg

Iron3.7 mg

Magnesium26 mg

Phosphorus96 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C9 mg

Vitamin A4.5 mcg

Vitamin E0.2 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.4 mg

Folate100 mcg

Choline17 mg

Caffeine0 mg

Water205 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 361. The excerpt below is the record exactly as published.

Dumplings, Baked Apple. — Fif- teen apples, a quart and a half of flour, made into pastry with % lb. of lard and x/z lb. of butter, I Yz lbs. of sugar. Pare and core the apples ; fill the holes with sugar, two cloves, and two very small pieces of mace

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