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McQueen family cookbook item 4, Scotland, 1870s
Page 3
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Apple Dumplings Pare + core the apples. Paste 1 lb flour 6 oz lard or drippings teaspoonful baking powder Work the flour + lard together. Add baking powder + if using drippings or fresh lard. a small piece salt. Put in the water with the fingers + when adding water do it to the dry part. Dry the apples put paste round each one and fill the centre with brown sugar. Bake half an hour. Or the paste may be made with suet + boiled for an hour.
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Apple Dumplings Pare + core the apples. Paste 1 lb flour 6 oz lard or drippings teaspoonful baking powder Work the flour + lard together. Add baking powder + if using drippings or fresh lard. a small piece salt. Put in the water with the fingers + when adding water do it to the dry part. Dry the apples put paste round each one and fill the centre with brown sugar. Bake half an hour. Or the paste may be made with suet + boiled for an hour.
Szathmary Culinary Manuscripts and Cookbooks
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