* Exported from MasterCook * Rice Apple Dumpling Recipe By :The New Cook Book; 1905
Serving Size : 4 Preparation Time :0:00
Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound rice -- (225 g)
Butter -- to taste
Salt -- to taste
2 eggs -- well beaten
1 Squares white muslin
Hot water
Flour
4 apples, peeled -- and cored
Currant jelly
Sugar
or spice and sugar
Cream -- for serving
or vanilla sauceBoil a half pound of rice and season it with butter and salt. After
removing it from the fire stir in two well-beaten eggs. Have ready squares of white muslin. Dip them one by one in hot water,
sprinkle with flour and put two tablespoonfuls of the rice in each. Spread the rice and in the center place a peeled and cored apple. In the
cavity left by the core, put some currant jelly and sugar or spice and
sugar. Draw the dorners of the cloth together and fasten closely at the
top with pins. Boil or steam for a half hour. Serve with cream or vanilla sauce. From The New Cook Book; a volume of tried, tested and proven recipes by
The Ladies of Toronto and other cities and towns; edited by Grace E.
Denison (Lady Gay of Saturday Night); The Musson book Co., Limited; 1905
edition. This was my grandmother's cook book. MC formatted by Hallie. Untried. Hallie's comment: this might be an interesting recipe for people who can't
tolerate gluten. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>;
17 March 2001.
Year 4 Volume 03 Number 17
<http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 3g Total Fat; (8% calories from fat); 7g
Protein; 65g Carbohydrate; 94mg Cholesterol; 31mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit;
0 Fat; 0 Other Carbohydrates
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