Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Rye | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | 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 rye meal
- one teaspoonful salt
- one pint wheat flour
- one tablespoonful lard well rubbed
- two quart granite ware pan two-thirds full of tart apples
- one-half cup water
- one quart flour
- three teaspoonfuls star crystal baking powder
- two tablespoonfuls of sugar
- a small piece of crust
- three heaping teaspoonfuls star crystal baking powder
- one inch thick on a tin sheet
- two-thirds full of tart apples
- one-half eup butter rubbed into the flour till fine as meal
- quarter two large apples
- salt
Directions
One pint rye meal, one teaspoonful salt, one pint wheat flour, one tablespoonful lard well rubbed in, three heaping teaspoonfuls Star Crystal Baking Powder, sweet milk enough to roll out. Bake one inch thick on a tin sheet for about forty minutes.
APPLE DUMPLINGS, NO. 1.
Fill a two quart granite ware pan two-thirds full of tart apples, pared, quartered and cored, add one-half cup water, cover and set on stove to cook while preparing crust; mix well together one quart flour, one teaspoonful salt, three teaspoonfuls Star Crystal Baking Powder, one-half eup butter rubbed into the flour till fine as meal. Add enough sweet milk to make a dough as soft as can be handled easily. Roll out to exactly fit the pan, cut several gashes to let the steam escape; lay it over the hot apples and cover with a deep pie plate. Cook on top of the stove for half an hour, setting the pan on a trivet if necessary to keep the apple from burning. Then lift the cover and brown the crust in a hot oven. Serve with hard sauce.
APPLE DUMPLINGS, NO. 2.
Make biscuit crust as in No. 1, but add flour to roll out. Core and quarter two large apples; roll each quarter in a small piece of crust and lay in a well buttered biscuit tin. Dot them with bits of butter and sprinkle over two tablespoonfuls of sugar. Set the tin into the oven and pour on boiling water to nearly cover. Bake about thirty minutes in an oven hot enough to have them browned in that time.
18 THE STAR CRYSTAL COOK BOOK.