Apple Dumplings

Ingredients

• Add to two cups sour milk
• one teaspoonful soda
• and one of salt
• half cup butter or lard
• flour enough to make dough a little stiffer than for biscuit
• fill cavity of each with sugar

Method

1. 1

   Peel and core apples; roll out crust, place apples on dough, incase each apple in coating of the crust, press edges tight together (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care that the water covers the dumplings.

2. 2

   They are also very nice steamed.

3. 3

   To bake, make in the same way, using a soft dough; place in a shallow pan, bake in a hot oven, and serve with cream and sugar.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 65. The excerpt below is the record exactly as published.

Apple Dumplings. Add to two cups sour milk one teaspoonful soda and one of salt, half cup butter or lard, flour enough to make dough a little stiffer than for biscuit ; or, make a good baking-powder crust ; peel and core apples ; roll out crust, place apples on dough, fill cavity of each with sugar

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