Another Way to make 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, roll it out a little thicker than a Crown-piece, pare some large Apples, and roll every Apple in a Piece of this Paste, tye them close in a Cloth separate, boil them an. Hour, cut a little Piece of the Top off, and take out the Core, take a Tea Spoonful of Lemon-peel, shread as fine as possible, just give it a boil in two Spoonfuls of Rose or Orange-flower Water. In each Dumpling put a Tea Spoonful of this Liquor, and sweeten the Apple with fine Sugar, and pour in some melted Butter, and lay on your Piece of Crust again. Lay them in your Dish, and throw fine Sugar all over them.