APPLE PUDDING

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Peel two dozen grey russets, remove the cores and cut them up in slices.
  2. Put the apples into a deep saucepan with four ounces of butter, the rind of two lemons, twelve ounces of pounded sugar, and one pound of apricot jam.
  3. Toss the whole over a slow stove-fire until the apples begin to dissolve.
  4. Set them aside to cool.
  5. Line a good-sized pudding basin with some light-made suet paste.
  6. Fill this with the prepared apples.
  7. Place a covering of paste on the top.
  8. Fasten it down securely.
  9. Steam it in the usual manner for about two hours.
  10. When the pudding is done, dish it up.
  11. Pour some warm apricot jam over it.
  12. Serve.
Original Text
APPLE PUDDING. PEEL two dozen grey russets, remove the cores and cut them up in slices; then put the apples into a deep saucepan with four ounces of butter, the rind of two lemons, twelve ounces of pounded sugar, and one pound of apricot jam; toss the whole over a slow stove-fire until the apples begin to dissolve, and then set them aside to cool. Next, line a good-sized pudding basin with some light-made suet paste, fill this with the prepared apples, place a covering of paste on the top, fasten it down securely, and then steam it in the usual manner for about two hours. When the pudding is done, dish it up, pour some warm apricot jam over it, and serve.
Notes
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