Baked Apple Dumplings

Ingredients

• Sift one pound of flour on the table
• half a pound of butter
• half a pint of cold water
• two ounces of powdered sugar
• Peel and core six medium-sized pippin apples
• mix together two ounces of granulated sugar
• one teaspoonful of ground cinnamon
• Break one egg into a bowl
• adding two tablespoonfuls of cold milk

Method

1. 1

   Sift flour, make a hollow, add butter, mix, then add water and sugar to form a dough.

2. 2

   Roll out, cut into squares, place apples in the center, fill with sugar and cinnamon, moisten edges, fold, brush with egg, and bake for thirty minutes.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 110. 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 center, laying in it half a pound of butter, min- gling it slightly with the flour for five minutes • when done, make another hollow in the center, pour into it half a pint of cold water and two ounces of powdered sugar. Mix all together gradually for five minutea The Complete Cook Book, 233 longer; it will then be a firm dough. Roll it together with the hands, and put it in a cool place for five min- utes. 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 up- ward 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

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