Mrs Beetons Puddings and Desserts Revisited
Boiled Apple Dumplings
6 Apples
340g (12oz) Suet Crust
Sugar, to taste
Pare and core the apples without dividing them.
Sweeten and roll each apple in a piece of crust.
Ensure that the paste is nicely joined.
Put the dumplings into floured cloths, tie them securely and put them into boiling water.
Boil from 30 to 45 minutes.
Remove the cloths.
Serve hot and quickly.
Dumplings boiled in knitted cloths have a very pretty appearance when they come to table.
The cloths should be made square, just large enough to hold one dumpling and should be knitted in plain knitting, with very coarse cotton.
Time: ¾ to 1 hour, or longer should the dumplings be very large.
Sufficient for 4 persons.
Seasonable from August to March, but flavourless after the end of January.
BOILED APPLE DUMPLINGS
1227. INGREDIENTS - 6 apples, 3/4 lb. of suet-crust No. 1215, sugar to taste.
Mode - Pare and take out the cores of the apples without dividing them; sweeten, and roll each apple in a piece of crust, made by recipe No. 1211; be particular that the paste is nicely joined; put the dumplings into floured cloths, tie them securely, and put them into boiling water. Keep them boiling from 1/2 to 3/4 hour; remove the cloths, and send them hot and quickly to table. Dumplings boiled in knitted cloths have a very pretty appearance when they come to table. The cloths should be made square, just large enough to hold one dumpling, and should be knitted in plain knitting, with very coarse cotton.
Time - 3/4 to 1 hour, or longer should the dumplings be very large.
Average cost, 1-1/2d. each.
Sufficient for 4 persons.
Seasonable from August to March, but flavourless after the end of January.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved