Boiled Dumplings

Echaudes a l’Anglaise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Large, Fine, Rosy Apples
  • A Plain Paste
  • A Sauce


Prepare a plain paste, and cut into squares, and put in the center of each a fine, juicy Apple, pared and cored, or a half Apple, pared and cored. Wrap the fruit up in the dough, and place these in small dumpling cloths (the Creoles sometimes do not use the cloths), and put them into boiling water, and let them boil for at least an hour. On taking out the Apple if so desired, the inner core may be filled with some delicate jelly or marmalade. Serve with a Hard, Cream or Brandy Sauce.

Dumplings of other fruits are made in the same way. In making a Peach Dumpling, cut the Peach in half, stone it, put together again, or place the halves each in separate pieces of dough in dumpling cloths. Cut Bananas and Plantains into quarters.

Always dip the pudding and dumpling cloths first in hot water before sewing up the Pudding or Dumplings in them. Dumplings must be served as soon as done.