Apple Dumplings Baked
A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).
A historical recipe
Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Select moderate sized, tart apples;
- pare, core, and steam until tender, not soft;
- have ready a plain pie crust rolled thin in pieces size of small pie plate.
- Place one apple on each piece of crust, fill the core with sugar, spice to taste and add teaspoonful of hot water to sugar.
- Wrap crust about the apple pinching it together, place in hot oven and bake until crust is well cooked;
- serve hot with hard sauce.
Plating
Cookware for this recipe
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Steamer