1 pint flour, 1 cup finely chopped suet, 1 teaspoon salt, 1 teaspoon...baking powder. Mix and sift flour, salt, and baking powder. Add suet; mix to firm dough with ice-water. Knead for 2 minutes; roll out 1/2 inch thick. Put a floured cloth over a bowl; on it spread the crust. Fill with sliced apples mixed with sugar and a little powdered cinnamon. Draw up crust and cloth, allowing a little room to swell. Drop in kettle of rapidly boiling water, with trivet at bottom to prevent scorching. Keep at a rapid boil for 2 hours. If water stops boiling the dumpling will be heavy. Or place in steamer and steam 3 hours. /serve hot with cream and sugar or a liquid sauce.Desserts, from 1912, calls for paring tart apples and seasoning with cinnamon.
Steamed Apple Dumplings
Pare and core tart cooking apples. Envelop each in a layer of biscuit dough rolled as thin as possible. Place the dumplings in a baking pan, and sprinkle them plentifully with cinnamon and bits of butter. Half cover them with water and sugar to make a syrup. Steam for thirty minutes. Serve with hard sauce and plain cream.Richard Pauls' Pastry Book, from 1907, has a whole apple dumpling recipe. This dumpling is baked rather than being steamed or boiled.
Baked Apple Dumpling
Take [dumpling paste], roll out thin and cut in squares large enough to fold one apple in. Wash the squares with water; put one apple, peeled and cored, on each square. Fill the core with sugar flavored cinnamon, put on a small pat of butter, fold the paste over the apple, egg wash, and bake in a good heat. Serve with any suitable sauce.Image of baked apple dumpling above courtesy Wikimedia Commons User: Tracy Ducasse through a creative commons license.