Baked Apple Dumplings

Ingredients

• one pound of flour
• half a pound of butter
• half a pint of cold water
• six medium-sized pippin apples
• two ounces of granulated sugar
• one teaspoonful of ground cinnamon
• one egg, beaten
• half a pint of good claret
• one pint of water
• six ounces of granulated sugar
• one bay-leaf
• six cloves
• an inch-long stick of cinnamon
• half an ounce of corn-starch

Method

1. 1

   Sift flour, make a hollow, add butter, mix, then add cold water and sugar.

2. 2

   Form a dough, roll out, cut into squares, place apples in the center, fill with sugar and cinnamon mixture, fold and seal.

3. 3

   Bake for thirty minutes, prepare sauce with water, sugar, bay-leaf, cloves, and cinnamon, thicken with corn-starch, add claret, strain over dumplings, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 267. The excerpt below is the record exactly as published.

Baked Apple Dumplings. — Sift one pound of flour on the table, make a hollow in the centre, laying in it ^half a pound of butter, mingling it slightly with the flour for five minutes ; when done, make another hollow in the centre, pour into it half a pint of cold water and two ounces of powdered sugar. Mix all together gradually for five minutes longer; it will then be a firm dough. Roll it together with the hands, and put it in a cool place for five minutes. Peel and core six medium-sized pippin apples, sprinkle the table lightly with flour, lay the butter on it, roll it out twelve inches long by eight wide, and about the thickness of a silver dollar, then cut it into six equal-sized, square pieces. Arrange the apples upwards in the middle of each square piece ; mix together two ounces of granulated sugar with one teaspoonful of ground cinnamon, and fill the cavities of the apples with this. Break one egg into a bowl, beat it well, adding two tablespoonfuls of cold milk, mix well, and with a pastry hair- brush moisten the edges of the pieces of dough, and fold them firmly so that the apples are entirely enclosed. Lay them on a baking-pan, and with the rest of the beaten egg brush over the surface and sides of the dumplings. Place them in a moderate oven for thirty minutes, and after they are a nice light golden color, remove, and dress them on a dessert-dish, 326 THE TABLE. leaving them to rest in the open oven for twenty minutes, then pour the following sauce over before serving : put into a saucepan one pint of water, six ounces of granulated sugar, one bay-leaf, six' cloves, and an inch-long stick of cinnamon. Place the pan on the hot stove, and let boil for five minutes ; dilute half an ounce of corn-starch in a bowl with half a gill of cold water, add it to the sauce, mix well, and let cook for two min- utes longer, stirring briskly with a spatula. Remove from the fire, and immediately add half a pint of good claret

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