Old Fashioned Creole Apple Dumplings

Echaudes de Pommes a l’Ancienne Mode Creole

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 Large Kitchenspoonful of Butter
  • 2 Large Kitchenspoonfuls of Sugar
  • A Cupful of Seeded Raisins
  • The Grated Zest of an Orange


An old-fashioned Creole Apple Dumpling, much to the taste of little children, is made by dropping the Dumplings into the boiling water without wrapping them in cloths. After they have boiled an hour, beat one Large kitchenspoonful of butter and two of sugar to a thick cream, and stir into the water with the Dumplings. Add one cup of seeded raisins and the grated zest of one orange. Let all boil twenty minutes longer. Put the Dumplings into a dish, pour the sauce over, and serve hot or cold.