Boiled Dumplings from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare a plain paste, and cut into squares, and put in the center of each a fine, juicy Apple, pared and cored, or a half Apple, pared and cored. Wrap the fruit up in the dough, and place these in...
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Ingredients
- 8 Large, Fine, Rosy Apples
- A Plain Paste
- A Sauce
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