Delhi Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Pare, core, and cut the apples into slices.
  2. Put the apple slices into a saucepan with the nutmeg, lemon-peel, and sugar.
  3. Stir the apple mixture over the fire until soft.
  4. Prepare the suet crust: roll it out thin.
  5. Spread the softened apple mixture over the paste.
  6. Sprinkle the currants over the apples.
  7. Roll up the pudding, closing the ends properly.
  8. Tie the pudding in a floured cloth.
  9. Boil for 2 hours.
Original Text
DELHI PUDDING. 1272. INGREDIENTS.—4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, 3/4 lb. of suet crust No. 1215. Mode.—Pare, core, and cut the apples into slices; put them into a saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the fire until soft; then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours. Time.—2 hours. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable from August to March.
Notes
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