Another Way to make Apple Dumplings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for the crust
for the dumplings
for topping
Instructions (12)
  1. Make a good puff-paste crust, roll it out a little thicker than a crown-piece.
  2. Pare some large apples.
  3. Roll every apple in a piece of this paste.
  4. Tie them close in a cloth separate.
  5. Boil them an hour.
  6. Cut a little piece of the top off and take out the core.
  7. Take a tea-spoonful of lemon-peel minced as fine as possible, just give it a boil in two spoonfuls of rose or orange-flower water.
  8. In each dumpling put a tea-spoonful of this liquor.
  9. Sweeten the apple with fine sugar.
  10. Pour in some melted butter.
  11. Lay on your piece of crust again.
  12. Lay them in your dish, and throw fine sugar all over them.
Original Text
Another Way to make Apple Dumplings. MAKE a good puff-paste crust, roll it out a little thicker than a crown-piece, pare some large apples, and roll every apple in a piece of this paste, tie them close in a cloth separate, boil them an hour, cut a little piece of the top off and take out the core; take a tea-spoonful of lemon-peel minced as fine as possible, just give it a boil in two spoonfuls of rose or orange-flower water. In each dumpling put a tea-spoonful of this liquor, sweeten the apple with fine sugar, pour in some melted butter, and lay on your piece of crust again. Lay them in your dish, and throw fine sugar all over them.
Notes
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