Baked Apple Dumplings with Sauce
From Cooking for profit, 1886
Serves 4
For large restaurant dish, use whole apples that run 4 to a pound.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 30. The excerpt below is the record exactly as published.
Baked Apple Dumplings With Sauce. Price as pudding 10c. For large restaurant disb make the dumpling of a whole apple but of a size that run 4 to a pound. Make the plain paste as for pies at Nos. 20 and 21. Pare and core the apples, roll the paste out to a large, thin sheet on the table, slip an apple under the edge, gather the paste around and pinch it off underneath. Bake placed close together in a moder- ate oven until the apples are done when tried with a fork — generally 30 to 45 minutes. Serve with sauce. Cost of material — crust each 2, apples
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