Baked Apple Dumplings
A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).
A historical recipe
Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.
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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- Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate.
- Pare and slice fine, one small apple for each dumpling.
- Lay the apple on the crust, sprinkle on a tiny bit of sugar and nutmeg, turn edges of crust over the apple and press together.
- Bake in a hot oven for twenty minutes.
- Serve hot with cold sauce.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board