Baked Fruit Dumplings

Name: Baked Fruit Dumplings
Ingredients: Roll out the mixture of baking powder, biscuit dough.; 1 1/2 tablespoons of chopped fresh apples, peaches, apricots or sweetened berries; which has been rubbed with shortening.

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 39. The excerpt below is the record exactly as published.

BAKED FRUIT DUMPLINS Roll out the mixture of baking powder, biscuit dough. Cut in 4 or 5 inch squares and in the center of each place IV2 tablespoons of chopped fresh apples, peaches, apricots or sweetened berries, or of canned or stewed fruit which has heen sweetened. Fold up the edges, press them together and place fold side down in a baking pan, which has been rubbed with shortening.

Cook this with the app: pantry check, scaling, and the assistant.