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Steamed Dumplings
From The household cook book, 1902
Serves 6
Fruit dumplings can be made using any kind of fruit.
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
27Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.3 g
Carbohydrates5.4 g
Fiber0.4 g
Sugars3.2 g
Total Fat0.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.7 mg
Sodium448 mg
Potassium40 mg
Calcium256 mg
Iron0.5 mg
Magnesium3.2 mg
Phosphorus102 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A2.6 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.6 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 258. The excerpt below is the record exactly as published.
STEAMED DUMPLINGS— Pare and quarter nice tart apples, place them in a deep dish, adding a little water; make a crust as you would for tea biscuit, with sour cream, or rich buttermilk, if you have it; if not, use a good baking-powder recipe
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