Apple Dumplings
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Sift flour, baking powder, and salt together.
Work in Crisco with finger tips, then add milk gradually, mixing to a dough.
Roll dough half an inch thick, cut into squares, and place a pared and cored apple in the center of each.
Fill the centers of the apples with sugar and cinnamon.
Bring the corners of the dough up over the apple and pinch together to seal.
Place in a greased baking pan, dot over with sugar and Crisco.
Bake in a moderate oven at 350 degrees Fahrenheit for 25 minutes or until nicely browned.
Serve hot with milk.
Original recipe, verbatim
Apple Dumplings
5 apples yi teaspoonful salt
4 tablespoonfuls Crisco ^ cupful milk
2 cupfuls flour Sugar
2 teaspoonfuls baking powder Cinnamon
Sift flour, baking powder, and salt together. Work in Crisco with finger tips; add gradually milk, mixing with knife to a nice dough. Roll yi inch thick, cut into squares and lay in center of each an apple, pared and cored. Fill up centers with sugar and cinnamon and take corners off the dough and pinch together. Place in Criscoed baking pan, dot over with sugar and Crisco and bake in moderate oven for twenty-five minutes or till nicely browned. • Serve hot with milk.
Sufficient for five dumplings.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.