Apple Dumpling

Ingredients

• Three large potatoes
• two cups of sifted flour
• one teaspoonful of salt
• one small cup of butter
• about a teacupful of cold water
• eight or ten good-sized ones

Method

1. 1

   Boil and mash the potatoes while hot.

2. 2

   Add flour and salt, mix thoroughly.

3. 3

   Cut in butter, then mix into a paste with cold water.

4. 4

   Roll out the crust, fill with pared and quartered apples, and boil for three hours.

5. 5

   Serve with butter and syrup or made sauce.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 119. The excerpt below is the record exactly as published.

Apple Dumpling. Make a crust, as for biscuit, or a potato-crust as fol- lows : Three large potatoes, boiled and mashed while hot. Add to them two cups of sifted flour and one teaspoon- ful of salt, and mix thoroughly. Now chop or cut into it one small cup of butter, and mix into a paste with about a teaeupful of cold water. Dredge the board thick with flour, and roll out, — thick in the middle, and thin at the edges. Fill, as directed, with apples pared and quartered, eight or ten good-sized ones being enough for this amount of crust. Boil for three hours. Turn out as directed, and eat with butter and sirup or with a made sauce. Peaches pared and halved, or canned ones drained from the sirup, can be used. In this case, prepare the sirup for sauce, as on p. 172. Blueberries are excellent in the same way. English Plum Pudding, or Christmas Pudding. One pound of raisins stoned and cut in two ; one pound of currants washed and dried ; one pound of beef-suet chopped very fine ; one pound of bread-crumbs ; one pound of flour ; half a pound of brown sugar ; eight eggs ; one pint of sweet milk ; one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.