Pare and core apples. Blend butter or lard into flour, add salt and baking powder, mix well. Moisten with milk, using more or less than called for, to make a soft dough, one that will roll nicely without being sticky. Roll to about 1/2-inch thickness and cut into rounds the size of a saucer. Place an apple in the center of each round, filling center with sugar and a little cinnamon. Wrip dough around apple, seal and tie each dumpling in a floured cloth bag. Plunge immediately into boiling water and boil 30 minutes. Serve hot with sugar and cream. Typed by "Essie" Ethel R. Snyder
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|Serving Size: 1 Serving (1759g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 82 (3%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 4.9mg||2 %|
|Sodium 50.6mg||2 %|
|Potassium 1978.2mg||52 %|
|Total Carbohydrate 615.5g||181 %|
|Dietary Fiber 44.1g||176 %|
|Sugars, other 571.5g|
|Protein 67.5g||96 %|
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Calories per serving: 2798
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