no. 45. apple pudding
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852)
Ingredients:
Instructions:
(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 purse-like form, and twist them firmly together; tie up the pudding in the cloth, boil it in plenty of boiling water for two hours, and when it is turned out of the cloth on to its dish, cut out a round piece from the top, and stir in the sugar.
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