vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Apple Dumplings
From Handbook of practical cookery, 1886
Serves 3
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 104. The excerpt below is the record exactly as published.
APPLE DUMPLINGS — SWISS RISSOLES. 155 in the oven for five minutes, to firm the froth of egg and brown it also slightly. Serve at once. NOTE. — This pudding may also be made with preserved apples or pears, as taste or convenience may dictate. Apple Dumplings. ,,-ive apples, twelve ounces of flour, four ounces of butter, > , >m><" r su ,. - e tea-spoonful of baking-powder, one tn, 'ne-luui prm of col'1 wrater, one salt-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.