Fried Apple Dumplings
From The spirit of cookery, 1895
Can also be made boiled with egg froth for a lighter texture.
Presented as published in 1895. 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
763Calories
21 gProtein
155 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein21 g
Carbohydrates155 g
Fiber5.3 g
Sugars0.2 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium128 mg
Potassium516 mg
Calcium62 mg
Iron8.8 mg
Magnesium48 mg
Phosphorus259 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C2.5 mg
Vitamin A83 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.8 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 242. The excerpt below is the record exactly as published.
Fried Apple Dumplings, the pulp of stewed apples is incorporated with the dough, eggs, etc., as are the currants in the previous recipe. The preparation is then crumbed and fried. Boiled Ajiple Dumplings consist of the same mass as the fried, and are suitably made light by the admixture of white of egg froth. Bavarian Dumplings, German Klose or Knddel, are really puddings consisting of bread fried in fat, breadcrumb soaked in milk or cream, eggs, butter, some flour, salt
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