Apple Dumplings, Royal

Ingredients

• 1 quart flour
• 3 teaspoons Royal Baking Powder
• a small teaspoon salt
• a piece of butter or lard the size of an egg
• 1 medium potato
• stir in milk and knead

Method

1. 1

   Mix flour with baking powder and salt.

2. 2

   Rub in butter or lard, add grated potato, and stir in milk to form soft dough.

3. 3

   Wrap pieces around apple quarters and steam until tender.

4. 4

   Serve with brandy sauce.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 38. The excerpt below is the record exactly as published.

2 teaspoons Royal Baking Powder, and more flour to make a soft dough. Roll, cut, and fry. Puffball Doughnuts. — 3 eggs, 1 cup sugar, 1 pint milk, 34 teaspoon salt, 1 teaspoon ex¬ tract vanilla, 2 heaping teaspoons Royal Bak¬ ing Powder sifted with 2 cups flour, more flour to make a thick batter in which spoon will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown. Crullers. — 134 cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, 34 teaspoon salt, 2 teaspoons Royal Baking Pow¬ der mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat. Crullers, 2. — 1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder, and 34 tea¬ spoon salt, adding enough flour to make soft dough. Roll out, cut in 2-inch squares, and slash with jagging-iron. Fry, drain, and roll in sugar. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 22 Dutch Crullers. — 2 eggs, 1 teaspoon grated nu tmeg, 1 cup sugar, 1 cup cream, M teaspoon salt, 1 teaspoon Royal Baking Powder, suffi¬ cient flour to mix to a soft dough. Roll out, cut in squares, cut several times in center with jagging-iron; fry brown in kettle of deep smoking-hot fat. Rye Drop Cakes. — 1 heaping cup rye meal, 1 heaping cup flour, 1 teaspoon salt, 3 table¬ spoons molasses, 1 cup milk, 2 eggs, 2)4 tea¬ spoons Royal Baking Powder. Sift dry ma¬ terials together. Add milk, molasses, and beaten eggs. Drop by spoonf uls in deep smok¬ ing-hot fat. When brown drain on paper. Fried Cakes. — 2)4 cups flour, 2 teaspoons Royal Baking Powder, )4 cup milk, 14 tea¬ spoon salt, 2 eggs, 1 scant tablespoon melted butter, 5 tablespoons sugar. Sift dry ma¬ terials together. Add beaten eggs, milk, and melted butter. Drop by small spoonfuls in deep smoking-hot fat, fry brown, drain on unglazed paper. Wonders. — 3 eggs, 3 tablespoons melted shortening, 3 tablespoons sugar, 1 teaspoon Royal Baking Powder mixed with 1 cup flour. Add more flour to make stiff dough, roll very thin. Cut in 3-inch squares; in each cut sev¬ eral slits; run finger through and separate, then dent them. Fry and roll in sugar. Dumplings PPLE DUMPLINGS, ROYAL.— 1 quart flour, thoroughly mix with it 3 tea¬ spoons Royal Baking Powder and a small teaspoon salt; rub in a piece of butter or lard the size of an egg, and then add 1 medium potato, grated in the flour; after the butter is well mixed, stir in milk and knead

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