{"id":3897,"slug":"apricot-dumplings","title":"APRICOT DUMPLINGS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups flour.","1/2 teaspoon salt.","4 teaspoons baking powder.","1 tablespoon Cottolene.","1 cup thick cream.","Apricots."],"ingredients_norm":["flour","salt","baking powder","shortening","thick cream","apricot"],"steps":["Mix and sift flour, salt and baking powder, rub in Cottolene with tips of fingers, add cream, cutting it into flour mixture with a knife.","Mix well.","Turn on a floured board, knead slightly and roll out to one-half inch thickness.","Shape with a large biscuit-cutter and place two halves of peeled apricots (drained from the syrup in the can) on each circle.","Enclose them, pressing edges of dough together.","Place them in a well-buttered granite dripping pan, one and one-half inches apart; sprinkle round them one cup granulated sugar, pour around two and one-half cups cold water.","Bake in a hot oven twenty minutes, basting three times during cooking.","Serve with"],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:150","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f5dac70ba420634fb0c7f38cd5113eb4137789a3f39c404d18daf57d839a36dd","created_at":"2026-08-02T15:46:45Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apricot-dumplings"}