Apple Dumplings

A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).

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A historical recipe

The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.

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

one cupful sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

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.
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

Cut into about eight pieces each, ten or twelve pared and cored, rather tart, medium sized apples.
Put into a kettle with water enough to about half cover them.
Add one cupful sugar.
Have this apple sauce started boiling when the dumplings are added.
For the dumplings— ½ cupful sour milk ½ teaspoonful soda ½ teaspoonful salt ½ teaspoonful sugar butter size ½ egg flour Stir the soda dissolved in little water, into the milk, add salt, sugar, a little flour, part of the softened butter, more flour and butter, and flour till no more can be stirred in.
Drop from a dessert spoon dipped each time in cold water, on top of the boiling apple sauce.
This makes eight dumplings, not too thick, the size of a biscuit.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Wooden spoon
Kettle