Vintage Apple Dumpling Receipts and Tales

(Transactions of the Indiana Horticultural Society – 1879)

Recipes come from various vintage sources, all published before 1900, so use them at your own risk.

BAKED APPLE DUMPLINGS: R0ll thin any nice puff paste and cut into square pieces.
Pare and remove the cores from nice stewing apples and roll an apple in each piece of paste, put them into baking dish and brush them with the white of an egg beaten stiff, and sugar over them. bake about three quarters of an hour.

APPLE JELLY.—Thirteen good-sized apples, one quart of water and one lemon. Boil till soft and strain. To one pint of juice add one pound of sugar, and boil twenty minutes. (I would store this in the fridge and use to spread on biscuits, pancakes, or between cake layers)

Castles in the Air: And Other Phantasies
By Barry Gray, 1871

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One Comment

  1. Lisa Beth W.
    Posted September 5, 2018 at 12:34 pm | Permalink

    I love the description! And I wish all those old varieties (or at least more of them!) of apples were available these days. And the crabbed old bachelor comment…hilarious!

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