Fresh Apple Fan-Dowdy

Ingredients

• enough to fill a two-quart dish
• a teaspoonful of powdered cinnamon
• a teaspoonful of salt
• half a pound of brown sugar
• half a pint of cider

Method

1. 1

   Layer apples in a buttered dish, mix spices and sugar, pour cider over, cover with pastry, and bake slowly for about three hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 257. The excerpt below is the record exactly as published.

a teaspoonful of salt. Or, to each pint of mashed pumpkin add a quart of milk, six eggs beaten smooth, a cupful of sugar, a teaspoonful of salt, a heaping tablespoonful of mixed ground spices, and two heaping tablespoonfuls of butter melted by gentle heat. PEACH TARTS. Line patty-pans with puff-paste, as directed in the recipe for pineapple tarts ; and when they are done, put half a Dish of Fruit Tarts. preserved peach in each one, with a little whipped cream, as shown in the accompanying engraving. 484 PRACTICAL AMERICAN COOKERY. PINEAPPLE TARTS. Make a puff-paste according to the directions already given. Remove the crown of a ripe pineapple, cut the fruit in quarters, cut out the core, and grate the fruit down to the rind; mix with the grated pineapple half its weight of powdered sugar, and put it in a cool place for an hour, together with the pastry ; then put the pineapple and sugar over the iire in a porcelain kettle, and simmer them gently until they are tender. While the pineapple is being cooked, line some patty-pans with the pastry, and bake the tart-shells so made; fill the tart-shells with the stewed pineapple; use the tarts hot or cold. BAKED APPLE DUMPLINGS. Make the pastry according to the directions already given ; cut it in squares large enough to fold over the apples ; peel Apple and Pear Dumplings. and core sound apples of medium size and tart flavor, put one in the centre of each piece of pastry, fill the apples with SECOND-COURSE SWEETS. 485 sugar and half a saltspoonful of powdered cinnamon, and fold the pastry up over each apple lightly, wetting the tips of the corners and pressing them lightly together ; arrange the dumplings in a baking-pan ; brush them with beaten egg, and bake them for about half an hour, or until they are done, in a moderate oven. Serve them hot or cold with powdered sugar and cream, or with either of the sauces for which recipes are given elsewhere. Or, in covering the apple with pastry, enclose it in the manner shown in the accompanying picture. FEAR DUMPLINGS. Make a good pastry, and cut it in pieces large enough to enclose a medium-size pear ; peel the pears, leaving them whole, and keeping the stem intact ; enclose them in pastry as shown in the accompanying engraving, brush them with beaten egg, and bake them in a moderate oven ; use the dumplings hot or cold, with powdered sugar or sauce. FRESH AFFLE FAN-DOWDY. Butter a deep brown earthen pudding-dish ; peel and slice apples enough to fill it ; for a two-quart dish, use a teaspoon- ful eacK of powdered cinnamon and salt, half a pound of brown sugar, half a pint of cider

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