Apple Dumplings

Ingredients

• the apples
• sugar
• a clove
• some grated lemon peel
• pastry
• 1 lb. flour
• a little salt
• baking powder

Method

1. 1

   Pare apples and scoop out the core, filling with sugar and a clove or grated lemon peel.

2. 2

   For baked dumplings, make a light puff paste, enclose apples, pinch edges, and bake for 20 minutes.

3. 3

   For boiled dumplings, chop suet finely, mix with flour, salt, and baking powder, roll out, enclose apples, and boil for 1 hour.

4. 4

   Serve with sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 257. The excerpt below is the record exactly as published.

APPLE DUMPLINGS.— These may be either baked or boiled; if baked, they should be made with pastry; if boiled, use a light suet crust. In either case pare the apples and scoop out the core, filling up the space with sugar and a clove, or some grated lemon peel. For baked dumplings make a light p)uff paste, enclose the apples in it, making as many as desired, pinch the edges so closely that no seam can be seen, and bake 20 minutes in a good oven. Eat with a rich pudding sauce, or with maple syrup. For boiled dumplings choj) ^ 1^- ^^ef suet very finely, add ^ lb. flour, a little salt and baking powder

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