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A traditional southern pudding recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Apple Dumpling. (1)
Peel enough apples to fill a baking dish, add 1 cup of granulated sugar. Roll pastry thin, cut in strips, and put around each apple and put sugar in the aperture, after removing the core. Bring the pastry nearly to the top of the apples and sprinkle sugar over all; put in dish and bake in a hot oven until done. Serve with hard sauce flavored with wine or whisky.
Apple Dumpling. (2)
Chop apples and put in baking dish with a little water, cook half an hour. Remove apples from the water and set aside until cool, reserving water. Make a rich pastry and put around apples, leaving hole at top and bottom. Cream 2 tablespoons butter and work into it 1 coffee cup light brown sugar and a little nutmeg. Fill apples with this mixture and place in baking dish; add the reserved water and bake on top of stove.
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