Apple Dumplings, Baked

Ingredients

• One pound of short paste
• ten or twelve apples, according to size
• two tablespoonfuls of currants
• a little moist sugar

Method

1. 1

   Peel and core the apples, fill the center with currants.

2. 2

   Roll out the paste thinly, cut into rounds nearly large enough to cover the apples.

3. 3

   Place one in the center of each round, wet edges and press gently to the top of the apple.

4. 4

   Put them join downwards on a baking-sheet, bake for twenty or thirty minutes in a moderately hot oven.

5. 5

   Brush lightly with water, sprinkle with moist sugar, return to oven to finish baking.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 169. The excerpt below is the record exactly as published.

Apple Dumplings, Baked. INGREDIENTS. — One pound of short paste (See Pastry) ten or twelve apples, according to size, two tablespoonfuls of cur- rants, a little moist sugar

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