Apple Dumplings

Ingredients

• 1 lb. apples
• 1 gill milk
• 14 oz. flour
• 1 oz. butter
• 1 teaspoonful salt

Method

1. 1

   Peel and core the apples and cut them into little dice.

2. 2

   Mix the remaining ingredients to a firm paste and stir the apples into it.

3. 3

   Cut off small pieces with a tablespoon, throw into boiling water and boil a few minutes.

4. 4

   Serve with brown butter, sprinkled over with sugar and cinnamon.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 15. The excerpt below is the record exactly as published.

Apple Dumplings.) For 6 Persons. Time of Preparation : 2 hours. I lb. apples. I gill milk. 14 oz. flour. I oz. butter. I teaspoonful salt. Peel and core the apples and cut them into little dice. Mix. the remaining in^gredients to a firm paste and stir the apples into it. Cut off small pieces with a table- spoon, throw into boiling water and boil a few minutes. Serve with brown butter, sprinkled over with sugar and cinnamon. KloBse von pohen Kartoifelii. (Dumplings made from Raw Potatoes.) Far 6 Persons. Time of Preparation : 2 hours. 3 lbs. peeled raw potatoes. 3 oz. semolina. 2 oz. butter. i^ oz. roll cut into small dice. f pint milk. I tablespoonful salt. Grate the potatoes under water, to preserve a good colour, then pour into a jelly bag and press all the water out. Cut the roll into small dice and fry in butter. Boil the semolina in the milk to a puree and pour it, while boiling, over the potatoes. Add salt and stir in the roll, mixing thoroughly. 24 Suppen-Einlagen. Klosse. Form into 12 little balls, throw into boiling water, salted, and boil for 20 minutes. Serve with Sauerkohl, roast meat, etc. WttpttemberglBohar Htttxelklots. For 6 Persons. Time of Preparation : 3J hours. I lb. flour. 1 oz. breadcrumbs soaked in milk. The grated rind of \ lemon. 2 pounded cloves. 8 bitter almonds. 3 oz. sugar. f lb. stewed prunes and other dried fruits ; pears, apple- rings, apricots, etc. (Backobst). i oz. baking powder. \ lb. suet. 3 ^S^^' I tablespoonful salt. Chop the suet finely and mix it with the flour. Press the milk partly out of the breadcrumbs and stir them smoothly with the eggs, grated lemon peel, almonds, ground cloves and the salt and baking powder. Then add the flour gradually ^and knead to a dumpling. Place on a plate that will stand in a saucepan and pour sufficient boiling water on to three parts cover the dumpling. Cover the saucepan and boil 15 minutes. Then arrange on the plate, round it, the stewed Backobst (previously soaked an hour or two) mixed with sugar. Simmer gently for another 2 hours. Serve with cold boiled ham. Tiroler Klosse. (Tyrolean Dumplings.) For 6 Persons, Time of Preparation : 30 minutes. \ lb. boiled chopped ham. 1 oz. butter

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