Apple Pudding boiled.—(No. 112.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
Crust
Filling
Flavoring (optional)
Other Fruits (for crust)
Instructions (17)
  1. Chop four ounces of beef suet very fine, or two ounces of butter, lard, or dripping.
  2. Put the suet (or alternative fat) on the paste-board, with eight ounces of flour, and a salt-spoonful of salt.
  3. Mix it well together with your hands.
  4. Make a hole in the middle of the mixture.
  5. Break one egg into the hole.
  6. Stir it well together with your finger.
  7. By degrees infuse as much water as will make it of a stiff paste.
  8. Roll out the paste two or three times with the rolling-pin.
  9. Roll it large enough to receive thirteen ounces of apples.
  10. Butter a basin well, or flour a pudding-cloth.
  11. Place the paste and filling into the prepared basin or cloth.
  12. Boil for an hour and three quarters if not stewing apples first.
  13. Alternatively, stew the apples first in a stew-pan with a wine-glassful of water.
  14. If apples are stewed first, boil the pudding for one hour.
Optional Flavoring and Sweetening
  1. Some people like it flavoured with cloves and lemon-peel.
  2. Sweeten it with two ounces of sugar.
Variations with Other Fruits
  1. Gooseberries, currants, raspberries, and cherries, damsons, and various plums and fruits, are made into puddings with the same crust directed for apple puddings.
Original Text
Apple Pudding boiled.—(No. 112.) Chop four ounces of beef suet very fine, or two ounces of butter, lard, or dripping; but the suet makes the best and lightest crust; put it on the paste-board, with eight ounces of flour, and a salt-spoonful of salt, mix it well together with your hands, and then put it all of a heap, and make a hole in the middle; break one egg in it, stir it well together with your finger, and by degrees infuse as much water as will make it of a stiff paste: roll it out two or three times, with the rolling-pin, and then roll it large enough to receive thirteen ounces of apples. It will look neater if boiled in a basin, well buttered, than when boiled in a pudding-cloth, well floured; boil it an hour and three quarters: but the surest way is to stew the apples first in a stew-pan, with a wine-glassful of water, and then one hour will boil it. Some people like it flavoured with cloves and lemon-peel, and sweeten it with two ounces of sugar. Gooseberries, currants, raspberries, and cherries, damsons, and various plums and fruits, are made into puddings with the same crust directed for apple puddings.
Notes
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