Baked Apple Dumpling
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
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A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
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
Chef Wood
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- Make a crust as for baking powder biscuit, peel and core your apples, cut the dough in square pieces and put 1 apple for each dumpling.
- Put them in a baking dish and place in the oven, then make a syrup with water and sugar, 1 cup of sugar to a pint of water and pour into the pan, baste with syrup while they are cooking, when done eat with sweet cream.
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Vegetable peeler
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Pastry brush