(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852)
Ingredients:
1-1/2 lbs. flour
6 oz. suet
2 lbs. apples
4 oz. sugar
salt
3 gills water
Instructions:
Ingredients, one pound and a-half of flour, six ounces of suet chopped fine, two pounds of peeled apples, four ounces of sugar, a little salt, and three gills of water. Mix the flour, suet, and salt with three quarters of a pint of water into a firm paste; roll this out with flour shaken over the table, using a rolling-pin to roll it out; and line a greased cloth, which you have spread in a hollow form within a large basin, with the rolled-out paste; fill up the hollow part of the paste with the peeled apples, gather up the sides of the paste in a...