Steamed Apple Dumpling a la Marguerita
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with cold foam or hard sauce.
Presented as published in 1924. 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
1309Calories
3 gProtein
343 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1309 kcal
Protein2.9 g
Carbohydrates343 g
Fiber14 g
Sugars314 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium84 mg
Potassium991 mg
Calcium56 mg
Iron0.9 mg
Magnesium46 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0.4 mcg
Choline37 mg
Caffeine0 mg
Water937 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 111. The excerpt below is the record exactly as published.
Steamed Apple Dumpling a la Marguerita Chausson aux Pommes cuite a la vapeur a la Marguerite Make a pie crust [see my large book, “The Swedish, French, American Cook Book”]. Take six large apples; cut them in quarters, remove all the hard part, peel, and slice them in thin slices; mix them with one cup of sugar, a saltspoonful of cinnamon, nutmeg, and a small pinch of salt
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