Baked Apple Dumpling

Ingredients

• fine tart apples
• a spoonful of sugar
• sprinkle thickly with grated nutmeg and cinnamon
• butter a deep baking-dish
• half a pound of sugar
• a quarter of a pound of butter
• pour cold water round them until it reaches the sauce

Method

1. 1

   Pare and core apples, make a pie-crust, fill with sugar, nutmeg, and cinnamon, and close the crust over the apple.

2. 2

   Butter a baking dish, place apples closely, cream sugar and butter, pour over dumplings, add cold water, and bake slowly for nearly two hours.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 84. The excerpt below is the record exactly as published.

Baked Apple Dumpling. Pare and eore fine tart apples, make a good plain pie-enut, roll it out, and cut it in as many pieces as you have apples; put a spoonful of sugar in the middle of each piece of crust, sprinkle thickly with grated nutmeg and cinnamon, lay the apple on the sugar, bring the comers of the crust up over the top of the apple and close it ; butter a deep baking-dish, lay the apples in it as close together as you can put them ; stir to a cream half a pound of sugar and a quarter of a pound of butter, lay an equal portion of this on the top of every dumpling, pour cold water round them until it reaches the sauce

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