Name: Baked Apple Dumplings
Ingredients: one pint of boiling water

Baked Apple Dumplings

Apple dumplings made by filling apples with sugar and pastry, baked in boiling water.

From an old cookbook · modernised transcription

By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients

Baked Apple Dumplings

Ingredients

one pint of boiling water

Directions

Prepare the dumplings

Make a paste not quite as rich as pie paste; pare and core fine, ripe cooking apples; roll out the paste, fill the apple where the core was taken out with sugar, and enclose it as in any other dumpling.

Bake and serve

When the desired number are made, place them in the baking pan, pour over one pint of boiling water, and set in a moderately hot oven and cook till done.
Serve with hard sauce or sugar and cream.

By Des Moines. Plymouth church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Apples (in the method): Provide the filling that softens and turns tender and sweet during baking.
Paste (in the method): Encloses the apple and bakes into a tender, flaky casing.
Sugar (in the method): Sweetens the apple filling and helps it caramelise slightly as it bakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.