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Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1885 (47%)|
|Amt Per Serving||% DV|
|Total Fat 209.4g||279 %|
|Saturated Fat 102.8g||514 %|
|Monounsaturated Fat 74.8g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 348.8mg||107 %|
|Sodium 662.7mg||23 %|
|Potassium 710.4mg||19 %|
|Total Carbohydrate 463.1g||136 %|
|Dietary Fiber 19.4g||77 %|
|Sugars, other 443.7g|
|Protein 63.3g||90 %|
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Calories per serving: 4019
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