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Dumplings, Rolled Apple
From Harper's cook book encyclopædia, 1902
Serves 6
Keep juice from apples for sauce.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 361. The excerpt below is the record exactly as published.
Dumplings, Rolled Apple. — Peel and chop fine some tart apples ; make a rich crust as for biscuit, roll it half an inch thick, spread it thickly with the apple, sprinkle fine sugar and powdered cinnamon over it; then cut it in strips two inches wide ; roll it up like jelly roll ; put a little lump of butter
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