Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Apple Dumplings
From How we cook in Tennessee .., 1906
Serves 2
Baste with liquor while baking. Nutmeg adds flavor.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 119. The excerpt below is the record exactly as published.
Apple Dumplings. — Make a rich biscuit dough, only add a little more shortening; take a piece of dough; roll out almost as thin as piecrust; cut in round pieces by a coffee saucer; sprinkle a spoonful of sugar, a pinch of cinnamon and bit of butter on the chopped apple (allowing one small apple to each dumpling). Turn the ends of dough over the apple and lap them tight. Lay them in a pan, smooth side upward. Put a small piece of butter on each one; sprinkle handful of sugar, turn in cup boiling water
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