Apple Dumplings

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Make a good Puff-paste, pare some large Apples, cut them in Quarters, and take out the Cores very nicely; take a Piece of Crust, and roll it round, enough for one Apple; if they are big, they will not look pretty, so roll the Crust round each Apple, and make them round like a Ball, with a little Flour in your Hand. Have a Pot of Water boiling, take a clean Cloth, dip it in the Water, and shake Flour over it. Tye each Dumpling by itself, and put them in the Water boiling, which keep boiling all the time; and if your Crust is light and good, and the Apples not too large, half an Hour will boil them; but if the Apples be large, they will take an Hour’s boiling. When they are enough, take them up, and lay them in a Dish; throw fine Sugar all over them, and send them to Table. Have good fresh Butter melted in a Cup, and fine beaten Sugar in a Saucer.

In this section