RICH SWEET APPLE PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 180 min Total: 180 min
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

1/2 lb. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 lb. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/2 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1/2 lb. of apples ↝ Apple, raw [Apples]
1/2 lb. of moist sugar ↝ Sugar, NFS [Sugars and honey]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
12 sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1/2 saltspoonful of grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
1 wineglassful of brandy ↝ Brandy [Liquor and cocktails]

Instructions (4)

Chop the suet very fine; wash the currants, dry them, and pick away the stalks and pieces of grit; pare, core, and chop the apple, and grate the bread into fine crumbs, and mince the almonds.
Mix all these ingredients together, adding the sugar and nutmeg;
beat up the eggs, omitting the whites of three; stir these to the pudding, and when all is well mixed, add the brandy, and put the pudding into a buttered mould;
tie down with a cloth, put it into boiling water, and let it boil for 3 hours.

Original Text

RICH SWEET APPLE PUDDING.

1230. INGREDIENTS.—1/2 lb. of bread crumbs, 1/2 lb. of suet, 1/2 lb. of currants, 1/2 lb. of apples, 1/2 lb. of moist sugar, 6 eggs, 12 sweet almonds, 1/2 saltspoonful of grated nutmeg, 1 wineglassful of brandy.

Mode.—Chop the suet very fine; wash the currants, dry them, and pick away the stalks and pieces of grit; pare, core, and chop the apple, and grate the bread into fine crumbs, and mince the almonds. Mix all these ingredients together, adding the sugar and nutmeg; beat up the eggs, omitting the whites of three; stir these to the pudding, and when all is well mixed, add the brandy, and put the pudding into a buttered mould; tie down with a cloth, put it into boiling water, and let it boil for 3 hours.

Time.—3 hours.

Average cost, 2s.

Sufficient for 5 or 6 persons.

Seasonable from August to March.

TO PRESERVE APPLES.—The best mode of preserving apples is to carry them at once to the fruit-room, where they should be put upon shelves, covered with white paper, after gently wiping each of the fruit. The room should be dry, and well aired, but should not admit the sun. The finer and larger kinds of fruit should not be allowed to touch each other, but should be kept separate. For this purpose, a number of shallow trays should be provided, supported by racks or stands above each other. In very cold frosty weather, means should be adopted for warming the room.

Notes

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