Apple Dumpling

Ingredients

• Take 4 medium size potatoes
• with a little water
• Cream 2 tablespoons butter
• 1 coffee cup light brown sugar
• and a little nutmeg

Method

1. 1

   Chop apples and put in baking dish with a little water, cook half an hour.

2. 2

   Remove apples from the water and set aside until cool, reserving water.

3. 3

   Make a rich pastry and put around apples, leaving hole at top and bottom.

4. 4

   Fill apples with this mixture and place in baking dish; add the reserved water and bake on top of stove.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 137. The excerpt below is the record exactly as published.

Apple Dumpling. Chop apples and put in baking dish with a little water, cook half an hour. Remove apples from the water and. set aside until cool, reserving water. Make a rich pastry and put around apples, leaving hole at top and bottom. Cream 2 tablespoons butter and work into it 1 coffee cup light brown sugar and a little nutmeg. Fill apples with this mixture and place in baking dish; add the re- served water and bake on top of stove. Chestnut Souffle. Half a pound of chestnuts, 8 eggs, 4 tablespoonfuls granulated sugar. Boil chestnuts and press through sieve. Beat yolks of 2 eggs until light, add the sugar, then stir in lightly the beaten whites, and sprinkle in the chestnuts. Put in a buttered mold, and bake 10 min- utes. Serve at once, Vith cream if preferred. Brown Betty. Cut light bread into medium size slices; spread liberally with butter, then put in a baking dish. Cover each slice with blackberries and granulated sugar, some ground allspice and a little cinnamon. Put alternate layers till dish is full and then cover with a plate and set in oven to cook. When done remove the plate and let it brown. Apples may be used instead of blackberries. Serve with hard sauce. Apple Charlotte. Use light bread cut into slices and buttered. Put in baking dish ; cover slices with apples cut very thin. Put alternate layers till dish is filled, then make a custard with one pint of milk, 1 teacup of granulated sugar and the yolks of 2 eggs beaten light. Pour over the bread, bake until done; then take the whites with one cup of sugar beaten together and cover the charlotte. Put in stove and let get a light brown. Serve cold with cream, or hot with sauce. Sponge Pudding. Place on the fire in a double boiler 1 pint of rich milk, ^ cup of sugar and a little salt. Mix together half a cup each of flour KENTUCKY RECEIPT BOOK. 229 • and butter, add to the boiling milk to make a stiff batter. Remove from the fire. When partially cool, add the beaten yolks of 5 eggs; stir the whites to a froth, add them, stirring well. Pour the mix- ture into a buttered pudding dish and place the dish in a pan half filled with water that is boiling ; set in a brisk oven. Bake from 30 to 45 minutes. Test it with a splint. Serve as soon as done with this sauce. Sauce. Boil 1 pint of milk. Stir to a cream % cup of butter and 1 cup granulated sugar; add 1 egg well beaten. Stir this mixture into the boiling milk. Cook a few minutes, then add 1 teaspoon of vanilla. Irish Potato Pudding. Take 4 medium size potatoes

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