Apple Dumplings

Ingredients

• Make a rich biscuit dough
• two apple halves that have been pared and cored
• a spoonful of sugar
• a pinch of ground cinnamon
• a small piece of butter
• a large handful of sugar
• a cupful of boiling water

Method

1. 1

   Make a rich biscuit dough, roll it out thin, cut into squares, and place apple halves in the center.

2. 2

   Sprinkle with sugar and cinnamon, fold the dough over, and place in a buttered pan.

3. 3

   Add butter on top, sprinkle with sugar, pour boiling water, and bake for three-quarters of an hour, basting once.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 246. The excerpt below is the record exactly as published.

APPLE DUMPLINGS. Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening. Take a piece of dough out on the molding-board, roll out almost as thin as pie crust ; then cut into square pieces large enough to cover an apple. Put into the middle of each piece two apple halves that have been pared and cored ; sprinkle on a spoonful of sugar and a pinch of ground cinnamon, turn the ends of the dough over DUMPLINGS AND PUDDINGS. 865 the apple and lap them tight. Lay the dumplings in a dripping-pan well buttered, the smooth side upward. When the pans are filled, put a small piece of butter on top of each, sprinkle over a large handful of sugar, turn in a cupful of boiling water

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