Apple Dumplings

Ingredients

• Make a rich biscuit dough
• a pinch of salt
• add sugar and a little butter
• nutmeg
• a little lemon juice

Method

1. 1

   Roll out as thin as you would for biscuits.

2. 2

   Cut into squares and fill with apples sliced very thin, add sugar, butter, nutmeg, and lemon juice.

3. 3

   Fold the dough so that the fruit will not come out, place the dumplings closely together in a baking pan and pour over the sauce.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 21. The excerpt below is the record exactly as published.

APPLE DUMPLINGS. MRS. WOODRUFF. Make a rich biscuit dough. Roll out as thin as you would for biscuits. Cut into squares and fill with apples sliced very thin, add sugar and a little butter, nutmeg and a little lemon juice. Fold the dough so that the fruit will not come out, place the dumplings closely together in a baking pan and pour over the sauce. oeC Hh HOR APPLE DUMPLINGS: One-half cup butter. Two cups sugar and two cups boiling water. Pour this over the dumplings and bake about twenty minutes. Baste frequently with the sauce. If not enough sauce in pan, add more and serve in plat- ter with sauce poured over. } Oey Pekan yt Jal a Bem EVERY DAY Pit, CRUST. MRS. TUTTLE. One quart of flour and one teaspoon salt, well sift- ed together. Two small cups of butter and lard mixed (use all lard if preferred). The whole of one egg well beaten and half pint of ice water. Reserve a portion of the butter for rolling into upper crusts. Mix the lard into the dry flour, with a knife, leaving it in lumps. Add the egg, then the water, still mixing with the knife. Do not use the hand in the crust until it is laid - on the board for rolling, then handle as little as pos- sible. This amount will make three pies. MINCE MEAT. MES. -PYICE. One beef tongue, chopped fine (previously Dee in salted water). Four pounds raisins. Four pounds currants. Two pounds suet. Two pounds figs. | Four pounds apples (weighed before peeling). One pound almonds (blanched) quarter pound orange peel. Half pound citron. . 100 CHOICE RECIPES Three pounds sugar. One pint brandy. One pint sherry. One tablespoonful cloves. One tablespoonful cinnamon. One tablespoonful allspice. Much labor may be saved by putting the ingre- dients through a meat-grinder. MINCE MEAT. MRES...A. K. SMITH. Three pounds cooked and chopped lean beef. Two pounds chopped beef suet. Five pounds chopped greenings apples. Two pounds currants after they are washed and dried. Three pounds raisins after they are stoned and chopped. One pound citron finely sliced. Three pounds brown sugar. One heaping teaspoonful each, cinnamon, ginger, nutmeg, cloves, mace, allspice, salt, white pepper. One pint brandy. | One quart sherry wine. 3 Two lemons, juice and grated rind. Mix and scald and pack away ina jar. If too dry when you bake your pies, thin with sweetened sherry or sweet cider. MOCK MINCE MEAT. MRS. E. ROBERTS. Two cups sugar. One cup bread crumbs. PIES 101 One cup raisins. One tablespoonful butter. Two tablespoonfuls vinegar. One pint boiling water. Spices to taste. Boil one hour. This will make three pies. Agee hy 28 G Wiis ag Ne MRS. SHILEY. Three eggs, beaten very light. Three tablespoonfuls sugar. One tablespoonful corn starch. A pinch of salt

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