RontteD Apple Dumplings

Ingredients

• one cup rich buttermilk
• one tea-spoon soda
• flour enough to roll
• Peel and chop fine tart apples
• sprinkle well with sugar
• sprinkle well with cinnamon
• a tea-spoon butter on each

Method

1. 1

   Make a crust of buttermilk, soda, and flour.

2. 2

   Roll it half an inch thick, spread with apple, sprinkle with sugar and cinnamon, cut in strips, roll up, set in a dripping-pan, put butter on each, bake in a moderate oven, and baste often with juice.

As published

This recipe was extracted from Buckeye cookery (1892), page 127. The excerpt below is the record exactly as published.

RontteD APPLE DuMPLINGs. — Peel and chop fine tart apples, make a crust of one cup rich but- termilk, one tea-spoon soda, and flour enough to roll; roll half an Snch thick, spread with the apple, sprinkle well with sugar and cin- namon, cut in strips two inches wide, roll up like jelly-cake, set up the rolls in a dripping-pan, putting a tea-spoon butter on each

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