Baked Apple Dumplings
From Manual for army cooks, 1896
Alden dried apples may be used.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 83. The excerpt below is the record exactly as published.
BAKED APPLE DUMPLINGS. The apples pared, cored, and quartered. Prepare paste as directed in Baked Apple Pudding. When the paste is rolled, cut it into squares, and in the center of each square place the four parts of an apple ; add to each apple a piece of butter the size of a chestnut and a sprinkle of sugar
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