Ingredients:
- 1 quart flour
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon sugar
- butter size of an egg
- a little salt
- apples or peaches, pared
- butter
- cinnamon
- sugar
- 1/2 pint water
- sweetened milk or cream
Preparation:
One quart of flour, one egg, two teaspoonfuls of baking powder, one teaspoonful sugar, butter size of an egg, a little salt; mix with milk, and roll as for pie crust; cut into pieces four inches square; in each piece put half of an apple or peach (pared) ; pinch the corners together; place in a buttered pan. On top of each dumpling put a lump of butter, a little cinnamon, and sugar. Pour into the pan one-half pint of water. Bake, and serve with sweetened milk or cream.
MRS. W. H. ECKHART.
Recipes 1894 Style |Puddings 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
