Ryzon Baked Apple Dumplings

Ingredients

• yi pound Ryzon short or flaky pastry
• 6 apples
• 6 level tablespoonfuls (3 ounces) sugar
• 6 cloves
• I egg

Method

1. 1

   Roll out pastry about one-fourth inch in thickness, and cut out twelve rounds with a cutter.

2. 2

   Peel apples thinly and core them without breaking.

3. 3

   Place an apple in one of the rounds, and work pastry round the apple until it reaches to the middle of it; then fill center hole with sugar and a clove, lay another round of pastry on the top, and work it down to meet the other round.

4. 4

   Fasten join with a little cold water; continue in this way until all the apples are used.

5. 5

   Place dumplings on a greased tin, brush over with egg well beaten, and bake for thirty minutes in a moderate oven.

6. 6

   Dredge with sugar and serve hot or cold.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 57. The excerpt below is the record exactly as published.

RYZON BAKED APPLE DUMPLINGS yi pound Ryzon short or flaky pastry, see pages 56, 58. 6 apples. 6 level tablespoonfuls (3 ounces) sugar. 6 cloves. I egg

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