Polish Apple Dumpling
From 365 foreign dishes, 1908
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 21. The excerpt below is the record exactly as published.
Polish Apple Dumpling, Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinna- mon and grated lemon peel, and cover each apple with a rich pie-paste. lay on a well- buttered pie-dish aad let bake until done. Serve with wine sauce. 31. — Swiss Potato Dumpling. Boil 6 potatoes, then grate them. Mix with 3 tablespoonfub oT flour and 3 table- spoonfuls of butter and 3 eggs. Make into a soft dough ; roll out and then spread with fried bread-crumbs. Make into round dump- lings and let boil twenty minutes. Serve hot with melted butter poured over. AUGUST. I. — Gennan Pot Roast. Takea 5-pound beef roast. Rubwith salt and black pepper and paprJca; pour over some boiling vinegar ; add 2 bay-leaves, a few peppercorns and cloves. Let stand over night. Heat 3 tablespoonfuls of dripping in a saucepan ; lay in the meat with 2 sliced onions. Let stew slowly with one cup of water and ^ cup of the spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes. a. — Scotch Soup. Cut a sheet's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced leeks, carrots, tur- nips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender ; then Let stand until cool. Skim off the Aagasi hx; heat and mix with flour until brown; let boil. Add a gla^ of white wine. Cook all together and serve hot. 3. — Spanish Fried Potatoes. Feel some new potatoes and cook until tender. Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2 eggs with salt and pepper ; dip each potato iu beaten egg and roll in the bread- crumbs. Fry in deep hot lard until brown. Serve hot. 4. — French Frozen Hilk Punch. Sweeten i quart of milk with 2 cupfub of sugar ; let come to a boil. Remove from the fire and grate in y4 nutmeg. When cool, freeze until half frozen ; then stir in 3 cupfuls of whipped cream and freeze again. Add 5^ cup of rum and i cupful of French brandy. I^ct freeze until hard and serve. 5. — Bavarian Fruit Compote. Cook a cups of water with 1 cup of wine. Add I cup of sugar and a pinch of cinnamon
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