Period Hannah Glasse's Apple Dumplings

[donna]

In Hannah Glasse's book, "The Art of Cookery Made Plain & Simple, there is recipe for Apple Dumplings. This book was published in 1747 and 1796.

To Make Apple Dumplings

Make a good puff-paste, pare some large apples, cut them in quarters, and take out the cores very nicely; take a piece of crust, and roll it round enough for one apple; if they are big, they will not look pretty; so roll the crust round each apple, and make them round like a ball, with a little flour in your hand; have a pot of water boiling, take a clean cloth, dip it in the water and shake flour over it; tie each dumpling by itself, and put them in the water boiling, which keep boiling all the time; and if your crust is light and good, and the apples not too large, half an hour will boil them; but if the apples be large, they will take an hour's boiling; when they are enough, take them up and lay them in a dish; throw fine sugar all over them, and send them to table; have good fresh butter melted in a cup, and fine beaten sugar in a saucer.

This is nice recipe for Apple Dumpling Day, Sept. 17th.

 

[KianGaf]

Would you serve this with a sauce such as a custard. It sounds like a hearty winter dessert.

 

[donna]

I believe you could have a sauce with it. It didn't give one but could be nice addition.