vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Apple Dumplings
From The Times cook book, no. 2, 1905
Serves 3
Serve with sauce made from butter, powdered sugar, egg, and sherry.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 119. The excerpt below is the record exactly as published.
APPLE DUMPLINGS. Mrs. G. M. Wood, 1023 South Olive street, Los Angeles.— Peel, core and chop quite fine six tart apples. Take two cups flour, one heaping teaspoon bak- ing powder, salt and sift all together. Mix one-half cup butter with the hands into the flour and moisten with sweet milk, as for pie crust. Roll out quite thin, cut in squares so each square will hold a large spoonful of the apples, one tablespoon sugar, a sprinkle of cinnamon and piece of butter size of hazelnut
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