Apple Puddings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For the puff-paste
For the pudding filling
For serving
Instructions (12)
  1. Make a good puff-paste.
  2. Roll it half an inch thick.
  3. Pare your apples, and core them.
  4. Fill the crust with the prepared apples.
  5. Close up the crust.
  6. Tie the pudding in a cloth.
  7. Boil it: if a small pudding, two hours; if a large one, three or four hours.
  8. When it is enough, take it into your dish.
  9. Cut a piece of the crust out of the top.
  10. Butter and sugar the inside of the crust to your palate.
  11. Lay the cut piece of crust back on top.
  12. Send it to table hot.
Original Text
To make Apple Puddings. MAKE a good puff-paste, roll it half an inch thick, pare your apples, and core them, enough to fill the crust, and close it up, tie it in a cloth and boil it. If a small pudding, two hours; if a large one, three or four hours. When it is enough, take it into your dish, cut a piece of the crust out of the top, butter and sugar it to your palate; lay on the crust again, and send it to table hot. A pear pudding make the same way. And thus you may make a damson-pudding, or any sort of plumbs, apricots, cherries or mulberries, and are very fine.
Notes
—