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 Chopped apple inside suet pastry, boiled (Eaton 1822, Francatelli 1852, etc)  Original Receipt in ‘The Country Housewife and Lady’s Director‘ by Prof. R Bradley, 1728 (Bradley 1728)Apple-Dumplings in an extraordinary way. From Mrs. Johnson. Take Golden-Rennets ripe, pare them, and take out their Cores; then cut the Apples into small pieces, and with a large Grater, grate in a Quince, when it has been pared and cored: for if you was to slice in a Quince, to your Apples, in large pieces, the Quince would not be boil’d equally with the Apples; for the Quince is of a tough Nature, and will not boil under twice the time that the Apples will: therefore to grate them, will be enough to give their flavour to the Apple, and make all enough at one time. Put what Sugar you think proper into each Dumpling, when you take it up, and the necessary quantity of Butter. It will then cat like a Marmalade of Quince. Note , The Crust, or Paste, for these Dumplings, must be of a Puff-Paste made with Butter, rubb’d into Flour, and for some other Parts of the Butter, break them into the Paste, and roll them three times, and put in the Apples to the Crust, tying them into a Cloth well flour’d, and boiling them. It may be understood before, that when they are taken up hot, the Ceremony of sugaring and buttering is necessary. Apple-Dumplings made with Sweet-meats. From the same. Take fair Apples ripe, pare them, and take out the Cores; then slice them thin, and with a large Grater, grate in some candy’d Orange or Lemon-Peels, and you may put in also some powder’d Clove or Cinnamon, and a little grated Quince, or Quince Marmalade. Put these together, the Apples being first cut in small pieces, into a Puff-Paste, and tye it up in a Cloth. These must be sweeten’d with Lisbon -Sugar, when they are taken up, and melted Butter pour’d in: for if you use Loaf-Sugar, though it is powder’d, some of it will be harsh in the Mouth; and the Lisbon -Sugar, which is the fattest sort of Sugar, will not, but will give a good flavour to your Fruit.  |
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