Put the flour into a basin along with the suet, chopped
very finely, to which add the salt, sugar, and baking
powder, and mix all well together.
Now add as much of either butter milk or water as
will make a stiff paste, gathering up all the flour in the
basin. Turn it out on the board and roll it into a thin
sheet. Take a bowel or plain shape (a melon shape is
best) and rub it well inside with dripping. Take as
much of the paste as will line the shape, and fit it
nicely all round, cutting the edges even. Now put a
spoonful of jam in the bottom of the shape, and cover
it with a piece of the paste ; repeat this operation till
the dish is full, leaving a piece of paste last, which wet
round the ^Jges a little to make it adhere. Cover the
top with a buttered paper, and put the shape into a pot
with half an inch of boiling water in it ; put the lid of
the pot closely on, and steam for two hours, then turn out.
N.B. — The scraps of paste left after lining the shape
may be rolled out again, or just put in between the
layers of jam as they are. Leave a piece the size of the
top till the last.
Have a pudding bowl that will hold a pint and a half,
and rub it inside with butter. Make the flour, suet
BOILED APPLE PUDDING.
lbs. of Apples.
A handful of Currants.
2 table-spoonfuls of Marmalade.
1 table-spoonful of Sugar.
^ lb. of Flour.
^ teaspoonful of Eaking
Powder.
Cup of Milk.
Pinch of Salt.
i lb. Suet.
PUDDINGS.
81
chopped, salt, baking powder, and a teaspoonful of
sugar up into a paste with either sweet or butter milk,
which roll out rather thinly and line the basin as
described in recipe for “ Boiled Meat Pudding.” Pare
and cut up the apples, also wash and dry the currants.
Put a few apples in the bottom of the basin, then a
little sugar, a few currants, and a little of the marma-
lade. Eepeat till the dish is full and all the ingredients
used up.
Cover with paste, and tie a wet pudding cloth over as
previously directed, and place in plenty of boiling water
to boil for two hours.
N.B. — Water may be used instead of milk to make
the paste.
Pare 6 good-sized and firm apples, and take the
cores out with an old penknife, so as not to break the
apple.
Put in a basin one pound flour, ^ lb. suet chopped very
finely, a teaspoonful baking powder✪ Roly-Poly Pudding, and ^ teaspoonful
of salt, which mix thoroughly, rubbing out any lumps
in the suet with the fingers. Mix into a paste with
cold water, and divide it into 6 equal-sized pieces, then
take one of the pieces and make it round like an apple,
flatten it in your hand, put the apple on the top of it,
and fill the core with sugar till the hole is quite full;
now work the paste up over and round the apple, closing
it at the top, and leaving no crack or mark where the
paste is fastened.
APPLE DUMPLINGS BOILED.
6 Apples.
1 lb. Flour.
£ lb. Suet.
Baking Powder.
Sugar.
Salt✪ Apple Dumplings Boiled.
82
COOKERY.
Have a small piece of linen cloth dipped in boiling
water, with some flour sprinkled on it, into which tie
the dumpling pretty tightly, and drop it into boiling
water, to boil for twenty minutes. A square piece of
coarse knitting may be used instead of a cloth to boil
it in, which will leave the impression of the pattern on
the paste.
APPLE DUMPLINGS BAKED.
Page 33 · 4 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the flour into a basin along with the suet, chopped very finely, to which add the salt, sugar, and baking powder, and mix all well together.
Now add as much of either butter milk or water as will make a stiff paste, gathering up all the flour in the basin. Turn it out on the board and roll it into a thin sheet. Take a bowel or plain shape (a melon shape is best) and rub it well inside with dripping. Take as much of the paste as will line the shape, and fit it nicely all round, cutting the edges even. Now put a spoonful of jam in the bottom of the shape, and cover it with a piece of the paste ; repeat this operation till the dish is full, leaving a piece of paste last, which wet round the ^Jges a little to make it adhere. Cover the top with a buttered paper, and put the shape into a pot with half an inch of boiling water in it ; put the lid of the pot closely on, and steam for two hours, then turn out.
N.B. — The scraps of paste left after lining the shape may be rolled out again, or just put in between the layers of jam as they are. Leave a piece the size of the top till the last.
Have a pudding bowl that will hold a pint and a half, and rub it inside with butter. Make the flour, suet
BOILED APPLE PUDDING.
lbs. of Apples.
A handful of Currants.
2 table-spoonfuls of Marmalade. 1 table-spoonful of Sugar.
^ lb. of Flour.
½ teaspoonful of Baking
Powder. Cup of Milk. Pinch of Salt. i lb. Suet.
chopped, salt, baking powder, and a teaspoonful of sugar up into a paste with either sweet or butter milk, which roll out rather thinly and line the basin as described in recipe for “ Boiled Meat Pudding.” Pare and cut up the apples, also wash and dry the currants.
Put a few apples in the bottom of the basin, then a little sugar, a few currants, and a little of the marmalade. Repeat till the dish is full and all the ingredients used up.
Cover with paste, and tie a wet pudding cloth over as previously directed, and place in plenty of boiling water to boil for two hours.
N.B. — Water may be used instead of milk to make the paste.
Pare 6 good-sized and firm apples, and take the cores out with an old penknife, so as not to break the apple.
Put in a basin one pound flour, ^ lb. suet chopped very finely, a teaspoonful baking powder, and ^ teaspoonful of salt, which mix thoroughly, rubbing out any lumps in the suet with the fingers. Mix into a paste with cold water, and divide it into 6 equal-sized pieces, then take one of the pieces and make it round like an apple, flatten it in your hand, put the apple on the top of it, and fill the core with sugar till the hole is quite full; now work the paste up over and round the apple, closing it at the top, and leaving no crack or mark where the paste is fastened.
APPLE DUMPLINGS BOILED.
6 Apples.
1 lb. Flour. £ lb. Suet.
Baking Powder. Sugar.
Salt.
Have a small piece of linen cloth dipped in boiling water, with some flour sprinkled on it, into which tie the dumpling pretty tightly, and drop it into boiling water, to boil for twenty minutes. A square piece of coarse knitting may be used instead of a cloth to boil it in, which will leave the impression of the pattern on the paste.
APPLE DUMPLINGS BAKED.
Records on this page
Roly-Poly PuddingBoiled Apple PuddingApple Dumplings BoiledApple Dumplings Baked