Baked Apple Dumplings
From Magic cook book and housekeepers guide (1913).
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A historical recipe
Magic cook book and housekeepers guide, by E.W. Gillet Co (1913).
Canada
Known as a Canadian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 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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- Rub 2 tablespoons butter into a quart of ‘flour, into which has been sifted a little salt and 2 small teaspoons Magic Baking Powder.
- Add enough milk to make a soft dough, turn upon a floured pastry board and roll into a sheet.
- Cut the sheet into squares and stand in each square an apple which has been peeled, cored and filled with sugar, a bit of butter and a pinch of cinnamon.
- Fold dough over, - and bake in a buttered pan.
- Serve with hara sauce.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler
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Sieve