Boiled Apple Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

pudding paste

flour ↝ Flour, 00 [Cereal Grains and Pasta]
chopped beef suet, or marrow ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]

pudding filling

good baking apples pared, cut into quarters and cored ↝ Apple, baked [Apples]
lemon peel grated ↝ Lemon peel, raw [Fruits and Fruit Juices]
cloves pounded fine ↝ Garlic, raw [Vegetables and Vegetable Products]
nutmeg pounded fine ↝ Oil, nutmeg butter [Fats and Oils]
cinnamon pounded fine ↝ Sugar, cinnamon [Sugars and honey]

topping

a thin paste ↝ Guava paste [Jams, syrups, toppings]

serving

sugar to the palate ↝ Sugar, NFS [Sugars and honey]
a bit of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little syrup of quinces

Instructions (10)

Make a paste with flour, chopped beef suet or marrow, a little salt and water.
Knead the paste well.
Roll it out thin.
Sheet a bowl or bason with the paste.
Fill the bowl with good baking apples that have been pared, cut into quarters, and cored.
Add grated lemon peel, pounded cloves, nutmeg, and cinnamon.
Lay a thin paste on the top.
Tie the bason in a cloth.
Let the pudding boil till well done.
When it is to be served up, cut a piece out of the top and mix with the apples, sugar to the palate, and add a bit of fresh butter and a little syrup of quinces.

Original Text

Boiled Apple Pudding.

Make a paste with flour, chopped beef suet, or marrow, a little salt and water; then knead it well, roll it out thin, sheet a bowl or bason with it, fill it with good baking apples pared, cut into quarters and cored; add lemon peel grated, cloves, nutmeg, and cinnamon pounded fine, a small quantity of each. Lay a thin paste on the top, tie the bason in a cloth, and let the pudding boil till[223] well done. When it is to be served up cut a piece out of the top and mix with the apples, sugar to the palate, and add a bit of fresh butter and a little syrup of quinces.

Notes

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