Baked Apple Dumpling

Ingredients

• one quart of flour
• two heaping teaspoonfuls of any good baking powder
• one-quarter of a pound of butter or lard
• one teacupful of sugar
• seasoned with cinnamon

Method

1. 1

   Make a paste with flour, baking powder, and butter.

2. 2

   Roll out into sheets, cut into squares large enough to cover the apple.

3. 3

   Put a teaspoonful each of butter and sugar, and three cloves to each apple.

4. 4

   Arrange in a dumpling pan half filled with water, melt butter and sugar in it.

5. 5

   Do not allow dumplings to touch in the pan, as they need room to swell.

6. 6

   Baste frequently.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 164. The excerpt below is the record exactly as published.

Baked Apple Dumpling For baked apple dumplings use tart apples. If free from blemishes, use whole ; if not, they may be sliced. Make a paste, using one quart of flour, into which two heaping teaspoonfuls of any good baking powder, or two of the cream of tartar and one of soda, have been sifted, one-quarter of a pound of butter or lard (or one- eighth of a pound of each), adding some salt to the latter. Rub well together the flour and shortening, wet up quickly with water to make a stiff paste. Roll out into sheets less than a half inch thick, and cut into squares large enough to cover the apple. Put with it, before covering, a teaspoonf ul each of butter and sugar, adding, also, three cloves to each apple. Bring the corners of the square together, pinching them slightly. Arrange the dumplings into a dumpling pan half filled with water, into which melt one-third of a teacupful of butter, and one teacupful of sugar seasoned with cin- namo

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