Apple Dumplings
A historical recipe from The story of Crisco, by Marion Harris Neil (1913).
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A historical recipe
The story of Crisco, by Marion Harris Neil (1913). Project Gutenberg eBook #13286.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 5 apples 4 tablespoonfuls Crisco 2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 cupful milk Sugar Cinnamon Sift flour, baking powder, and salt together.
- Work in Crisco with finger tips;
- add gradually milk, mixing with knife to a nice dough.
- Roll 1/2 inch thick, cut into squares and lay in center of each an apple, pared and cored.
- Fill up centers with sugar and cinnamon and take corners off the dough and pinch together.
- Place in Criscoed baking pan, dot over with sugar and Crisco and bake in moderate oven for twenty-five minutes or till nicely browned.
- Serve hot with milk.
- Sufficient for five dumplings.
Plating
Cookware for this recipe
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Chef's knife
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Sieve