vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Steamed Apple Dumplings
From Temperance cook book, 1887
Serves 2
Other fruits like apricots or peaches can be used.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 92. The excerpt below is the record exactly as published.
STEAMED APPLE DUMPLINGS. Make the crust as for biscuit, cut off enough for one dumpling and fill it with nice, tart, sliced apples; pinch well and shape in- to a round ball, and steam three-fourths of an hour over a kettle N/ of water. They are much nicer steamed than boiled. Serve with sugar and cream. Or you can bake them till they are crust- ed over, and pour over them a sauce made as follows: One pint of boiling water, one cup of sugar, piece of butter the size of an egg
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