METHOD. — Peel, core and slice the apples, place them in a
stewpan with the sugar, and two tablespoonfuls of water, sim-
mer gently until tender, and rub them through a hair sieve.
Return the apple-pulp to the stewpan, add the lemon juice,
and the rind finely grated, re-heat, stir in the yolks of six eggs
and the whites of two and cook until the mixture thickens.
Have ready the patty-pans lined with paste and partially baked,
fill with the apple preparation, cover lightly with stiffly-
whipped sweetened whites of eggs, and bake in a moderate
oven for about fifteen minutes.
244 STANDARD COOKERY.
Apple Dumplings, Baked.
INGREDIENTS. — One pound of short paste (See Pastry) ten
or twelve apples, according to size, two tablespoonfuls of cur-
rants, a little moist sugar✪ Apple Dumplings, Baked.
METHOD. — Peel and core the apples and fill the center with
currants. Roll out the paste thinly, and cut it into rounds
nearly large enough to cover the apples. Place one in the
center of each round, wet the edges of the paste and press
gently to the top of the apple. Put them join downwards on a
baking-sheet, and bake them twenty or thirty minutes in a
moderately hot oven. When nearly done, brush lightly over
with water, sprinkle over with moist sugar, and return to the
oven to finish baking. Serve either hot or cold.
Apple Dumplings, Boiled.
INGREDIENTS. — One and a half pounds of suet paste, twelve
apples, twelve cloves, moist sugar✪ Apple Dumplings, Boiled.
METHOD. — Pare and core the apples, fill the cavities with
sugar, and add a clove. Roll the paste and cut rounds large
enough to rather more than three-quarters cover the apples.
Place one on each round of paste, slightly wet the edges, and
press them gently to the top of the apples where they must be
completely joined. Tie each dumpling in the corner of a well-
floured pudding cloth, put them into boiling water, and boil
gently from forty to fifty minutes.
Apple Pudding, Baked.
INGREDIENTS. — Twelve sour cooking apples, one pint of
breadcrumbs, four or six tablespoonfuls sugar, two ounces of
butter, two eggs✪ Apple Pudding, Baked.
METHOD. — Pare, core and cut the apples into slices, put them
into a stewpan with the sugar and four or six tablespoonfuls
of water, cook until tender, then stir in the butter and well-
beaten egg. Coat the bottom and sides of a well-buttered pie-
dish thickly with breadcrumbs, put a few pieces of butter on
the top, and bake gently for about three-quarters of an hour,
keeping the dish covered with greased paper to prevent the
surface from becoming too brown.
Apple Pudding, Boiled.
INGREDIENTS. — Twenty-four ounces of flour, twelve ounces
of suet, two teaspoonfuls of baking-powder, four pounds of
apples, four tablespoonfuls of moist sugar, twelve cloves, if
liked✪ Apple Pudding, Boiled.
METHOD. — Peel, core and cut the apples into rather thick
STANDARD COOKERY. 245
Page 169 · 4 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
METHOD. — Peel, core and slice the apples, place them in a stewpan with the sugar, and two tablespoonfuls of water, simmer gently until tender, and rub them through a hair sieve. Return the apple-pulp to the stewpan, add the lemon juice, and the rind finely grated, re-heat, stir in the yolks of six eggs and the whites of two and cook until the mixture thickens. Have ready the patty-pans lined with paste and partially baked, fill with the apple preparation, cover lightly with stifflywhipped sweetened whites of eggs, and bake in a moderate oven for about fifteen minutes.
Apple Dumplings, Baked.
INGREDIENTS. — One pound of short paste (See Pastry) ten or twelve apples, according to size, two tablespoonfuls of currants, a little moist sugar.
METHOD. — Peel and core the apples and fill the center with currants. Roll out the paste thinly, and cut it into rounds nearly large enough to cover the apples. Place one in the center of each round, wet the edges of the paste and press gently to the top of the apple. Put them join downwards on a baking-sheet, and bake them twenty or thirty minutes in a moderately hot oven. When nearly done, brush lightly over with water, sprinkle over with moist sugar, and return to the oven to finish baking. Serve either hot or cold.
Apple Dumplings, Boiled.
INGREDIENTS. — One and a half pounds of suet paste, twelve apples, twelve cloves, moist sugar.
METHOD. — Pare and core the apples, fill the cavities with sugar, and add a clove. Roll the paste and cut rounds large enough to rather more than three-quarters cover the apples. Place one on each round of paste, slightly wet the edges, and press them gently to the top of the apples where they must be completely joined. Tie each dumpling in the corner of a wellfloured pudding cloth, put them into boiling water, and boil gently from forty to fifty minutes.
Apple Pudding, Baked.
INGREDIENTS. — Twelve sour cooking apples, one pint of breadcrumbs, four or six tablespoonfuls sugar, two ounces of butter, two eggs.
METHOD. — Pare, core and cut the apples into slices, put them into a stewpan with the sugar and four or six tablespoonfuls of water, cook until tender, then stir in the butter and wellbeaten egg. Coat the bottom and sides of a well-buttered piedish thickly with breadcrumbs, put a few pieces of butter on the top, and bake gently for about three-quarters of an hour, keeping the dish covered with greased paper to prevent the surface from becoming too brown.
Apple Pudding, Boiled.
INGREDIENTS. — Twenty-four ounces of flour, twelve ounces of suet, two teaspoonfuls of baking-powder, four pounds of apples, four tablespoonfuls of moist sugar, twelve cloves, if liked.
METHOD. — Peel, core and cut the apples into rather thick
Records on this page
Apple Dumplings, BakedApple Dumplings, BoiledApple Pudding, BakedApple Pudding, Boiled