Victorian Apple Dumplings
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Victorian Apple Dumplings
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Today, September 17, is National Apple Dumpling Day. The best calendar day to celebrate (and learn about) Victorian Apple Dumplings! I want to share with you mid- and late-Victorian era apple dumpling recipes from either vintage cookbooks or vintage American newspapers.
Hooray for delicious, scrumptious apple desserts (the more Victorian the better)… especially when made simply, economically, and of real ingredients.
Some apples are whole (but cored), others are chopped. Boiled or baked. Pastry or “paste”, biscuit dough, light bread dough, or potato dough. Hard (whiskey) sauce, wine sauce, or sweet sauce. Cream, sweetened cream, whipped cream, or sugar and butter creamed together. In dumpling cloths (crocheted from cotton and decorative), tied in a square of cloth, or a steamer pot, or a pie plate (basting constantly). Marmalade, butter and sugar, sugar wet with lemon juice, brown sugar, or nutmeg. Apples, peaches, or any fruit–fresh or canned.
See citations for each Victorian Apple Dumpling recipe. Listing is in chronological order.
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Timing couldn’t have been more perfect, for in my autumn- and Thanksgiving-themed new release, Unmistakably Yours. Jane prepares and offers apple dumplings in her tea room. Made my mouth water, double-time!
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Baked Apple Dumplings, published in Common Sense in the Household, 1884.
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Boiled Apple Dumplings and Apple Dumplings (No. 2), published in Common Sense in the Household, 1884.
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Boiled Apple Dumpling recipe published in The Clarion Ledger of Jackson, Mississippi on October 22, 1884.
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Steamed Apple Dumpling, published in The Homemade Cook Book, 1885.
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Baked Apple Dumplings, published in The Homemade Cook Book, 1885.
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Apple or Peach Dumplings, published in The Homemade Cook Book, 1885.
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Boiled Apple Dumplings, published in The Every Day Cook Book and Encyclopedia of Practical Recipes, 1889.
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Baked Apple Dumplings, published in The Columbian Cook Book Containing Reliable Rules for Plain and Fancy Cooking, 1892.
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Part 1) Apple Dumplings, published in Three Hundred Tested Recipes, 2nd Edition, 1895.
Part 2) Apple Dumplings, published in Three Hundred Tested Recipes, 2nd Edition, 1895.
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Whole Apple Dumpling recipe, published in Kentucky Receipt Book by Mary Harris Frazer, 1903.
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Chopped Apple Dumpling, published in Kentucky Receipt Book by Mary Harris Frazer, 1903.
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Fun Variation on the Theme!
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Apple Pot Pie, published in The Nebraska State Journal of Lincoln, Nebraska on June 11, 1895.
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Related Articles ~ National Food Days and 19th-Century Baking
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Updated September 2019
Copyright © 2018 Kristin Holt LC
