Apple Dumpling

Ingredients

• 6 tart apples
• 1 cup of granulated sugar

Method

1. 1

   Peel and quarter apples, fill with sugar, roll pastry thin, wrap around apples, sprinkle sugar on top, and bake until done.

2. 2

   Serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 133. The excerpt below is the record exactly as published.

Apple Dumpling. Peel enough apples to fill a baking dish, add 1 cup of granulat- ed sugar. Roll pastry thin, cut in strips, and put around each ap- ple and put sugar in the aperture, after removing the core. Bring the pastry nearly to the top of the apples and sprinkle sugar over, all ; put in dish and bake in a hot oven until done. Serve with hard sauce, flavored with wine or whisky. English Plum Pudding. 4 One pound of plums, 1 pound currants, 1 pound raisins, 1 pound beef suet, 1 pound sugar, % pound candied peel, ^ pound of bread crumbs, y2 pound of flour, 8 eggs, spices to taste. Mix it with stout, old ale or milk, which ever preferred. Grease mold and fasten tight, boil 12 hours. Do not allow water to cover pudding when first put on. One-half the quantity may be used if desired. Pour on brandy and set on fire. Serve with brandy sauce. This is the original Eng- lish plum pudding recipe. Apple Pudding. Peel and core 6 tart apples, and fill with chopped raisins. Put in baking dish and set inside stove and cook until soft. Make a custard with 1 pint of new milk, 1 teacup of granulated sugar, 2 eggs, ^ pound of almond macaroons. Pour scalding milk on yolks and sugar, return to boiler and add the macaroons. Stir constant- ly, then pour over apples. Bake a light brown. If served hot, use a rich sauce flavored with sherry wine or brandy. If preferred cold, serve with whipped cream. Orange Pudding. Peel 5 oranges, cut in thin slices, remove the seed. Sprinkle over them 1 coffee cup of granulated sugar. Put 1 pint of rich milk in double' boiler, let it get hot. Have 3 yolks well beaten, with 1 tablespoon of cornstarch. Pour the hot milk over this, and stir well, then return to boiler and cook a few minutes, stirring all the while. (Can add a little cold milk to make it. smooth). As soon as thicken- ed pour over the fruit. Beat whites stiff and add 3 tablespoons of sugar, meringue and set in oven a few minutes. Berries or peaches can be substituted for oranges. Plum Pudding. Five eggs, 1 teacup of sugar, 1 cup of butter, 3 cups of flour, 1 teaspoon of soda, % pound of raisins, V^ pound of citron; mix thoroughly, put in a buttered mold and steam 3 hours. Serve with this sauce. Sauce. One pint of brown sugar, 1 heaping tablespoon of butter. Blend together, then put in a bowl, place in a pan of hot water, stirring KENTUCKY REC£IFT BOOK. 223 constantly. Add a little cream, when of right consistency remove from fire and add a wine glass of sherry or brandy. « Almond Pudding. Tie closely in a muslin bag % of a vanilla bean cut fine. Boil in 1 quart of rich cream until it is flavored ; take the bag from cream, pour over % pound of sponge or almond cakes sliced, thin ; put in a pudding dish, cover the dish till cake is dissolved. Have ready 4 ounces sweet almonds, 2 ounces bitter almonds, that have been blanched and pounded to a paste, with enough rose water to keep them from oiling in the mortar. Beat 8 eggs, light. When the cream and cake are cold, stir alternately with them the eggs, al- monds and % pound powdered sugar. Butter a deep dish, put in the mixture. Have ready a star cut from citron and several smaller ones to garnish the pudding. Set in a quick oven and bake. Cover with paper if it gets too brown. Serve cold with whipped cream flavored with sherry wine. Blackberry Pudding. One and one-half cups of flour, 1 cup of granulated sugar

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