A COMMON APPLE PUDDING

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Crust
Filling
Optional additions
Richer pudding crust
Richer pudding filling additions
Instructions (8)
  1. Make a light crust with one pound of flour, and six ounces of very finely minced beef-suet; roll it thin.
  2. Fill the crust with one pound and a quarter of good boiling apples.
  3. Add the grated rind and strained juice of a small lemon.
  4. Tie it in a cloth.
  5. Boil it one hour and twenty minutes before Christmas, and from twenty to thirty minutes longer after Christmas.
Optional additions
  1. A small slice of fresh butter, stirred into it when it is sweetened will, to many tastes, be an acceptable addition.
  2. Grated nutmeg, or a little cinnamon in fine powder, may be substituted for the lemon-rind when either is preferred.
To convert this into a richer pudding
  1. Use half a pound of butter for the crust, and add to the apples a spoonful or two of orange or quince marmalade.
Original Text
A COMMON APPLE PUDDING. Make a light crust with one pound of flour, and six ounces of very finely minced beef-suet; roll it thin, and fill it with one pound and a quarter of good boiling apples; add the grated rind and strained juice of a small lemon, tie it in a cloth, and boil it one hour and twenty minutes before Christmas, and from twenty to thirty minutes longer after Christmas. A small slice of fresh butter, stirred into it when it is sweetened will, to many tastes, be an acceptable addition; grated nutmeg, or a little cinnamon in fine powder, may be substituted for the lemon-rind when either is preferred. To convert this into a richer pudding use half a pound of butter for the crust, and add to the apples a spoonful or two of orange or quince marmalade. Crust: flour, 1 lb.; suet, 6 oz. Fruit, pared and cored, 1-1/2 lb.; juice and rind of 1 small lemon (or some nutmeg or cinnamon in powder). Richer pudding: flour, 1 lb.; butter, 1/2 lb.; in addition to fruit, 1 or 2 tablespoonsful of orange or quince marmalade.
Notes
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