Apple Dumplings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the dumplings
For serving
Instructions (14)
  1. Make a good puff-paste.
  2. Pare some large apples, cut them in quarters, and take out the cores very nicely.
  3. Take a piece of crust and roll it round enough for one apple.
  4. Roll the crust round each apple, and make them round like a ball, with a little flour in your hand.
  5. Have a pot of water boiling.
  6. Take a clean cloth, dip it in the water, and then flour over it.
  7. Tie each dumpling up softly with the floured cloth.
  8. Put the dumplings in the boiling water, which keep boiling all the time.
  9. If the crust is light and good, and the apples not too large, half an hour will boil them.
  10. If the apples are large, they will take an hour's boiling.
  11. When they are enough, take them up and lay them in a dish.
  12. Throw fine sugar all over them.
  13. Send them to table.
  14. Have good fresh butter melted in a cup, and fine beaten sugar in a saucer for serving.
Original Text
To make good Apple Dumplings. MAKE a good puff-paste, pare some large apples, cut them in quarters, and take out the cores very nicely; take a piece of crust, and roll it round enough for one apple; if they are big, they will not look pretty, so roll the crust round each apple, and make them round like a ball, with a little flour in your hand. Have a pot of water boiling, take a clean cloth, dip it in the water, and then flour over it; tie each dumpling up softly, and put them in the water boiling, which keep boiling all the time; and if your crust is light and good, and the apples not too large, half an hour will boil them; but if the apples are large, they will take an hour's boiling. When they are enough, take them up and lay them in a dish; throw fine sugar all over them, and send them to table. Have good fresh butter melted in a cup, and fine beaten sugar in a saucer.
Notes
—