Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Goose | not in our table | 0 |
| Dumpling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint sweet milk pastey recipes
- a pint of rice
- a small piece of lemon
- a piece of butter the size of a goose egg melted
- two eggs
- half cover the dumplings
- butter the size of a goose egg melted
- nutmeg
Directions
Have several apples pared and cored ; wash a pint of rice, and roll the apples in it, so that the rice will adhere ; have ready a nice, short pie crust, wrap the apples in a piece of the dough, and roU the dumpling in rice again, and so on until you use up the apples. Put a napkin in the steamer, place it over a pot of boiling water, and put in the dumplings ; steam till done ; eat with cream sauce. — Mrs. Alice Garrett.
APPLE DUMPLINGS. Pare and core the apples ; fill up the holes with sugar, a little butter, a little cinnamon (ground), and a small piece of lemon or orange peel. Make a rich custard, with one pint sweet milk
PASTEY RECIPES. 77
and two eggs, sweeten and flavor to taste ; thicken with a little flour, pour over apples and bake. — Llzde.
BM<.ED APPLE DUMPLINGS.
Peel and core several acid apples ; fiU the holes with sugar, butter, and some ground cinnamon or nutmeg. Have prepared o nice, short crust, roll it out and inclose the apples in it ; place the dumplings in a deep pan, and pour over them enough warm ■water to half cover the dumplings, previously sweetened to taste, a piece of butter the size of a goose egg melted in it, aud flar vored with nutmeg. Set in the stove and bake till a light brown ; if the water should cook out before they are done, add a little more hot water. Serve with sohd sauce ; flavor according to taste.