Today’s 18th century style apple ‘dumplins’ are baked rather than boiled, making them a little less messy than the orange and lemon versions our Cooking Up History tried out.
Scoop some of the largest appels you can get & fill their skin with some good stewed appels. The[n] is the pap sweetned. Stick a piece of citron in the middle of them & set them in the oven that will bake tarts. Let them stand in the oven half an hour, then serve them with melted butter, rose water & sugar. This is for a first course.
Although sweet to taste, the dumplings were intended to be set out on the table as part of an array of first course dishes.
Today we structure our meals quite differently, and these baked apple skins would probably be thought of by most diners today as a dessert. If you are tempted to part with Georgian dining tradition, why not go the whole hog and serve them with a jug of warm custard…