Apple Dumplings (Boiled)
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
- half a dozen good-sized apples
- tie them in cloths
- may be made with suet pudding crust
Method
Prepare as for baked dumplings, tie in cloths, and boil them.
As published
This recipe was extracted from Recipes for the million (1891), page 5. The excerpt below is the record exactly as published.
half a dozen good- sized apples, and core without cutting them into quarters. Next, put into a basin three-quarters of a pound of flour, a quarter of a teaspoonful of salt, and half a teaspoonful of baking powder ; rub in a quarter of a pound of dripping, and add sufficient water to form a light, firm paste. Put it on a floured board ; flour it, roll it out a quarter of an inch thick, cut it in rounds, put an apple in each round, and fill with sugar and two cloves ; work the paste smoothly over the apples, place the dumplings on a greased tin, and bake in a hot oven from half to three-quarters of an hour. When done put them on a hot dish, and sprinkle them with caster sugar. APPLE DUMPLINGS (BOILED). — Make them as directed above, tie them in cloths, and boil them ; or they may be made with suet pudding crust
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