Apple Dumplings
From A text-book of cooking, 1915
Rich biscuit dough or pastry may be used for Apple Dumplings. Other fruits may be used instead of apples.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 93. The excerpt below is the record exactly as published.
APPLE DUMPLINGS Make Baking Powder Biscuit dough. Roll until \ inch thick and cut into pieces. Place an apple (cored and pared) in the center of each piece.
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