Boiled Apple Dumplings

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 3 min Total: 3 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Make a good pudding crust of a large breakfast-cupful of flour and a quarter of a pound of beef suet rubbed into it.
  2. Mix to a stiff paste and roll out on a board in thin pieces.
  3. Put into each a small peeled apple, moisten the edges with a little milk, taking care that the apple is completely encased in the paste.
  4. Drop into a saucepan of boiling water and boil gently for two to three minutes.
  5. Serve very hot with a bowl of beaten cream and another of finely sifted sugar.
Original Text
Boiled Apple Dumplings Make a good pudding crust of a large breakfast-cupful of flour and a quarter of a pound of beef suet rubbed into it. Mix to a stiff paste and roll out on [Pg 120]a board in thin pieces. Put into each a small peeled apple, moisten the edges with a little milk, taking care that the apple is completely encased in the paste. Drop into a saucepan of boiling water and boil gently for two to three minutes. Serve very hot with a bowl of beaten cream and another of finely sifted sugar.
Notes
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