Baked Apple Dumplings
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
If the core is not filled with sugar, dust the apples with castor sugar before putting on the paste.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 344. The excerpt below is the record exactly as published.
aked Apple Dumpling’S.— (Family Recipe.)— Pare and core the Apples. Fill up the hole left by the core with moist sugar, or quince marmalade. Take a piece of puff paste which will be large enough to cover a whole Apple. Do not roll the Apple in the paste, but lay the paste under the Apple, and draw it gently over the top, joining the edges by wetting them with a little water. Set the Apples on a buttered baking-tin
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