Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Apple Dumplings (Baked)
From Recipes for the million, 1891
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- half a dozen good-sized apples
- three-quarters of a pound of flour
- a quarter of a teaspoonful of salt
- half a teaspoonful of baking powder
- a quarter of a pound of dripping
- sufficient water to form a light, firm paste
- two cloves
- caster sugar
Method
Peel and core the apples.
In a basin, mix flour, salt, and baking powder; rub in dripping.
Add water to form a paste.
Roll out, cut into rounds, place an apple in each, fill with sugar and cloves, cover with paste.
Bake on a greased tin in a hot oven for 30-45 minutes.
Sprinkle with caster sugar before serving.
Nutrition per serving
703Calories
10 gProtein
102 gCarbs
30 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 5. The excerpt below is the record exactly as published.
APPLE DUMPLINGS (BAKED). — Peel half a dozen good- sized apples, and core without cutting them into quarters. Next, put into a basin three-quarters of a pound of flour, a quarter of a teaspoonful of salt, and half a teaspoonful of baking powder ; rub in a quarter of a pound of dripping, and add sufficient water to form a light, firm paste. Put it on a floured board ; flour it, roll it out a quarter of an inch thick, cut it in rounds, put an apple in each round, and fill with sugar and two cloves ; work the paste smoothly over the apples, place the dumplings on a greased tin, and bake in a hot oven from half to three-quarters of an hour. When done put them on a hot dish, and sprinkle them with caster sugar
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