Apple Dumplings—Boiled

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Core and peel the apples. Divide the pastry into 6 portions and roll each into a round. Put an apple into the centre of the round of pastry and work the pastry round the apple until it nearly meets. Fill the centre of the apple with sugar and a clove. Damp the edges of pastry and join them firmly together. Tie each apple dumpling in the comer of a well-floured pudding cloth. Put the dumplings i