Regency Dish: Apple Pudding and Apple Dumplings

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Apple Pudding Make a paste of flour chopped beef suet or marrow salt and water Knead roll it out thin sheet a bowl or basin with it and fill it with baking apples pared cut in quarters and cored add lemon peel cloves nutmeg and cinnamon pounded fine a small quantity of each Lay a thin paste on the top tie it up in a cloth and let it boil till done When done cut a piece from the top mix sugar to taste add a bit of fresh butter a little syrup of quinces and serve it Apple Dumplings Pare and core large baking apples fill the cavities with quince marmalade or sugar make paste as for an apple pud ding roll each apple in a piece of it and boil them separately in a cloth or brush them with whites of eggs and bake them Serve with grated nutmeg sifted sugar and fresh butter

Recipes from The New London Family Cook: Or, Town and Country Housekeeper’s Guide (1818)

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3 Responses to Regency Dish: Apple Pudding and Apple Dumplings

  1. Cate Parke says:
    September 30, 2023 at 5:00 am

    I liked both of the recipes so well that I have kept it in my computer under “Cooking” and plan to share it with one of my nieces! It sounds terrific! (I would, however, add several other spices for even more robust flavor. I have always loved Vietnam Cinnamon, Cloves and a touch or Nutmeg. To keep the juices from running you could also add a touch (perhaps 1/8 teaspoon — equal to 0.3 mg.– or less) of what is called Pie Filling Enhancer. It works like a charm. If you cannot find it in any other place, just Google it. It comes from online at King Arthur Baking Company (in the U.S.)

  2. Cate Parke says:
    September 30, 2023 at 6:30 am

    I loved this recipe you sent so very well that I have kept it on my computer, and plan to send it to one of my nieces as well. Regarding the spices used, I have to say that Saigon Cinnamon is the very best there is for such a recipe. I also regard cloves and nutmeg as very good spices for apple recipes. I would also use brown sugar in the recipes, rather than white sugar, for a better taste. The last comment I have to make is that I will use a product called Pie Filling Enhancer from King Arthur Baking Company (in the U.S.) to keep the Apple Dumpling from being too juicy. You would only need to use, perhaps, no more than 1/8 teaspoon, or 0.3 mg. to keep the juices from being less runny. Otherwise, I love it! Thank you for providing it.