English Apple Dumplings

Name: English Apple Dumplings
Ingredients: y 2 lb. suet to i lb. flour; i lb. flour; cut apples in thin slices; heaping teaspoon of sugar; a little lemon peel; a pinch of grated nutmeg; one pint of water

From Rare old receipts, 1906

An old English recipe from my grandmother.

Presented as published in 1906. 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

3747Calories

55 gProtein

394 gCarbs

220 gFat

Full nutrition (33 nutrients)

Calories3747 kcal

Protein55 g

Carbohydrates394 g

Fiber13 g

Sugars27 g

Total Fat220 g

Saturated Fat119 g

Monounsaturated Fat71 g

Polyunsaturated Fat7.3 g

Cholesterol154 mg

Sodium45 mg

Potassium980 mg

Calcium248 mg

Iron27 mg

Magnesium150 mg

Phosphorus556 mg

Zinc4.1 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C136 mg

Vitamin A6.6 mcg

Vitamin E3.7 mg

Vitamin K9.2 mcg

Vitamin B60.6 mg

Vitamin B120.6 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)32 mg

Folate741 mcg

Choline27 mg

Caffeine0 mg

Water764 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 2. The excerpt below is the record exactly as published.

ENGLISH APPLE DUMPLINGS. Clara Townley Chase, Philadelphia, Pa. y 2 lb. suet to i lb. flour, make a paste of this suet to be chopped fine, cut apples in thin slices, put inside each dumpling heaping tea- spoon of sugar, a little lemon peel and a pinch of grated nutmeg. Grease the dish well and place the dumplings all around, spread some nice drippings over the dumplings, then pour sugar (light brown) thickly on, placing a large quantity in bottom of dish and one pint of water

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