Apple Dumplings

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

large baking apples ↝ Apple, baked [Apples]
quince marmalade ↝ Quinces, raw [Fruits and Fruit Juices]
the same kind of paste as for an apple pudding ↝ Guava paste [Jams, syrups, toppings]
whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sifted sugar ↝ Sugar, NFS [Sugars and honey]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Pare large baking apples.
Core them with a scoop.
Fill the cavities with quince marmalade.
Roll out paste (a quarter of an inch thick).
Mould over each apple a piece of paste.
Boil them separately in a cloth.
Alternatively, wash them with whites of eggs with a paste brush, and bake them.
Serve them up with grated nutmeg, sifted sugar, and fresh butter, in different saucers.

Original Text

Apple Dumplings.

Pare large baking apples, core them with a scoop, fill the cavities with quince marmalade, roll out (a quarter of an inch thick) the same kind of paste as for an apple pudding, mould over each apple a piece of paste, and boil them separately in a cloth, or wash them with whites of eggs with a paste brush, and bake them. Serve them up with grated nutmeg, sifted sugar, and fresh butter, in different saucers.

Notes

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