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Dessert

Baked Apple Dumplings

Baked dough squares filled with apple quarters, cinnamon, butter, and brown sugar, served with a boiled sugar‑cinnamon syrup.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Apple Dumplings

Ingredients

Directions

Make the dough

  1. Combine 1 quart flour and 2 teaspoons baking powder.

  2. Add 4 tablespoons butter and 2 cups cold milk.

  3. Roll the dough to one inch thick, cut into squares.

Fill and bake

  1. Place on each square an apple quarter, pared, with cinnamon, a piece of butter, and brown sugar.

  2. Place in buttered pans and bake until done.

Make the syrup

  1. In a saucepan, combine 2 cups sugar, 1 cup water, and a little cinnamon; boil until syrupy.

Nutrition, whole recipe (rough)

755Calories
21 gProtein
21 gFat
120 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour (in the method)
Forms the dough's structure once mixed with the liquids.
Baking powder
Releases gas in the oven so the dough rises and turns light.
Butter
Adds richness and tenderness to the dough and melts to moisten the filling.
Cold milk
Moistens the flour so the dough holds together and can be rolled.
Sugar
Sweetens the filling and syrup and helps the syrup thicken and brown.

The step that matters

Boil the syrup until syrupy. Sugar syrup thickens as water evaporates and the sugar concentration rises. Stopping too early leaves a thin syrup that soaks into the dough, while boiling too long can turn it sticky or hard once it cools.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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