Fruit Dumpling
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
1638Calories
24 gProtein
384 gCarbs
27 gFat
Full nutrition (29 nutrients)
Calories1638 kcal
Protein24 g
Carbohydrates384 g
Fiber2.6 g
Sugars201 g
Total Fat27 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol63 mg
Sodium546 mg
Potassium329 mg
Calcium193 mg
Iron27 mg
Magnesium65 mg
Phosphorus241 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate365 mcg
Choline6.2 mg
Water215 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 16. The excerpt below is the record exactly as published.
FRUIT DUMPLING 1. Make a baking powder biscuit dough, using IV2 c. flour. 2. Divide dough into six parts and roll out V4 in. in thickness. 3. Place V2 pared and cored apple, or other fruit in center of dough and fold. 4. Place in baking dish. Dot with butter and sprinkle with sugar. 5. Almost cover with boiling water
Cook this with the app: pantry check, scaling, and the assistant.