Americandessert
Steamed Apple Dumpling
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 120. The excerpt below is the record exactly as published.
STEAMED APPLE DUMPLING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Make a good baking powder crust. Peel and core tart apples, fill the cavity in ap- ples with sugar, wrap each in the dough and steam one hour. Serve with butter and sugar sauce. For baked apple dumpling, make as for steamed dumpling, put in pan so as not to touch, bake brown and serve with cream sauce
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