Boiled Apple Dumpling

Ingredients

• One pound of Heeker's superfine prepared flour
• a tablespoonful of butter or lard
• a little salt
• cold water enough for a stiff dough
• pare and core tart apples

Method

1. 1

   Make a stiff dough with flour, butter, salt, and cold water.

2. 2

   Roll out and cut into pieces for each apple.

3. 3

   Place an apple in the center, close the crust over it, tie in muslin, and boil in water for three-quarters of an hour.

4. 4

   Serve with butter and sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 84. The excerpt below is the record exactly as published.

One pound of Heeker'a superfine prepared flour, a tabl»> spoonfiil of butter or lard, a little salt and oold water en ndlk enough for a stiff dough; roll it out and out it in as many pieees as you have apples; pare and eore tart apples; plaoe in the eentre of the orust, bring the eomen up over the apple, elose it oyer the top, tie each one in a square of muslin ; haTe a pot of boiling water, drop them in ; boil three-quarters of an hour, or untU the apple is tender, and serve with butter, sugar and * Baked Apple Dumpling. Pare and eore fine tart apples, make a good plain pie-enut, roll it out, and cut it in as many pieces as you have apples; put a spoonful of sugar in the middle of each piece of crust, sprinkle thickly with grated nutmeg and cinnamon, lay the apple on the sugar, bring the comers of the crust up over the top of the apple and close it ; butter a deep baking-dish, lay the apples in it as close together as you can put them ; stir to a cream half a pound of sugar and a quarter of a pound of butter, lay an equal portion of this on the top of every dumpling, pour cold water round them until it reaches the sauce, pu£ them in the oven, and bake slowly nearly two hours. Before putting them in the oven, sprinkle nutmeg and cinnamon over the top on the sauoe. These are very fine, and need no other sauce than what they are baked in. Send them to table in the dish they were baked in Very nice deep pudding-dishes come for this purpose. Almond Pudding. Blanch and dry six ounces of sweet and half an ounce of bitter almonds ; pound them fine in a mortar, with two table- spoonsftd of rose-water added gradually as you pound them ; PASTRY, PUDDINGS, ike. 179 ttir to a cream six oanoes of butter and half a pound of pow<« dered sugar, add to it a little grated lemon-peel, a gill of rioh eream, four eggs beaten separately and then together, and the almond paste, and bake in puff paste. * Apple Pudding, Ho. 1. Ohop a quarter of a pound of beef suet very fine, and stir it through half a pound of flour; add a little salt

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