War Apple Dumpling

Name: War Apple Dumpling
Ingredients: tart apples; sugar; nutmeg; bits of butter substitute; one cup rye flour; two teaspoons baking powder; one tablespoonful melted fat; milk

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

541Calories

11 gProtein

122 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories541 kcal

Protein11 g

Carbohydrates122 g

Fiber20 g

Sugars18 g

Total Fat2.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium940 mg

Potassium708 mg

Calcium571 mg

Iron4.3 mg

Magnesium129 mg

Phosphorus565 mg

Zinc3 mg

Copper0.5 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate0 mcg

Choline6.1 mg

Caffeine0 mg

Water170 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 9. The excerpt below is the record exactly as published.

War Apple Dumpling Peel and quarter tart apples and place in buttered baking dish; sprinkle with sugar, nutmeg, bits of butter substitute. Pour over them a stiff batter made of one cup rye flour, 46 ABINGDON WAR-FOOD BOOK two teaspoons baking powder, one tablespoon- ful melted fat and milk

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