Baked Apple Dumplings
From The official handbook for the National Training School for Cookery, 1891
Join the paste neatly to avoid cracks.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 111. The excerpt below is the record exactly as published.
Baked Apple Dumplings. 1. We divide the paste into three portions. 2. We take three apples, peel them, and cut out the core from the centre. N.B. — We must not cut the apples in pieces. 3. We fill the centre of the apples with moist sugar
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