Puddings.— For boiled puddings a regular pudding-boiler,
holding from three pints to two quarts, is best, a tin pail with a
very tight-fitting cover answering instead, though not as good.
For large dumplings a thick pudding-cloth — the best being of
Canton flannel, used with the nap-side out — should be dipped
in hot water, and wrung out, dredged evenly and thickly with
flour, and laid over a large bowl. From half to three-quarters
of a yard square is a good size. In filling this, pile the fruit
or berries on the rolled-out crust which has been laid in the
middle of the cloth, and gather the edges of the paste evenly
over it. Then gather the cloth up, leaving room for the dump-
ling to swell, and tying very tightly. In turning out, lift to a
dish; press all the water from the ends of the cloth: untie and
turn away from the pudding, and lay a hot dish upon it, turn-
ing over the pudding into it, and serving at once, as it darkens
or falls by standing.
In using a boiler, butter well, and fill only two-thirds full
that the mixture may have room to swell. Set it in boiling
water, and see that it is kept at the same height, about an inch
from the top. Cover the outer kettle, that the steam may be
kept in. Small dumplings, with a single apple or peach in
each, can be cooked in a steamer. Puddings are not only
much more wholesome, but less expensive than pies.
Apple Dumplings. — Make a crust, as for biscuit, or a po-
tato-crust, as follows: Three large potatoes, boiled and
mashed while hot. Add to them two cupfuls of sifted flour and
one teaspoonful of salt, and mix thoroughly. Now chop or cut
into it one small cupful of butter, and mix into a paste with about
a teacupful of cold water. Dredge the board thick with flour,
and roll out, thick in the middle, and thin at the edges. Fill,
as directed, with apples pared and quartered, eight or ten good-
sized ones being enough for this amount of crus✪ Apple Dumplingst. Boil for
three hours. Turn out as directed, and eat with butter and
syrup or with made sauce. Peaches pared and halved, or
canned ones drained from the syrup, can be used. In this
HOUSEHOLD. 199
case, prepare the syrup for sauce. Blueberries are excellent
in the same way.
English Plum Pudding. — One pound of raisins stoned
and cut in two; one pound of currants washed and dried; one
pound of beef -suet chopped very fine; one pound of bread-
crumbs; one pound of flour; half a pound of brown sugar;
eight eggs; one pint of sweet milk; one teaspoonful of salt;
a tablespoonful of cinnamon; two grated nutmegs✪ English Plum Pudding; a glass each
of wine and brandy.
Prepare the fruit and dredge thickly with flour. Soak the
bread in the milk; beat the eggs and add. Stir in the rest of
the flour, the suet, and last the fruit. Boil six hours either in
cloth or large mold. Half the amounts given make a good-
sized pudding; but, as it will keep three months, it might be
boiled in two molds. Serve with a rich sauce.
Any-Day Plum Pudding. — One cup of sweet milk; one
cup of molasses; one cup each of raisins and currants; one
teaspoonful of salt, and one of soda, sifted with three cups of
flour; one teaspoonful each of cinnamon and allspice.
Page 136 · 3 recipe records on this page
Presented as published in 1883. 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
Puddings.— For boiled puddings a regular pudding-boiler, holding from three pints to two quarts, is best, a tin pail with a very tight-fitting cover answering instead, though not as good. For large dumplings a thick pudding-cloth — the best being of Canton flannel, used with the nap-side out — should be dipped in hot water, and wrung out, dredged evenly and thickly with flour, and laid over a large bowl. From half to three-quarters of a yard square is a good size. In filling this, pile the fruit or berries on the rolled-out crust which has been laid in the middle of the cloth, and gather the edges of the paste evenly over it. Then gather the cloth up, leaving room for the dumpling to swell, and tying very tightly. In turning out, lift to a dish; press all the water from the ends of the cloth: untie and turn away from the pudding, and lay a hot dish upon it, turning over the pudding into it, and serving at once, as it darkens or falls by standing.
In using a boiler, butter well, and fill only two-thirds full that the mixture may have room to swell. Set it in boiling water, and see that it is kept at the same height, about an inch from the top. Cover the outer kettle, that the steam may be kept in. Small dumplings, with a single apple or peach in each, can be cooked in a steamer. Puddings are not only much more wholesome, but less expensive than pies.
Apple Dumplings. — Make a crust, as for biscuit, or a potato-crust, as follows: Three large potatoes, boiled and mashed while hot. Add to them two cupfuls of sifted flour and one teaspoonful of salt, and mix thoroughly. Now chop or cut into it one small cupful of butter, and mix into a paste with about a teacupful of cold water. Dredge the board thick with flour, and roll out, thick in the middle, and thin at the edges. Fill, as directed, with apples pared and quartered, eight or ten goodsized ones being enough for this amount of crust. Boil for three hours. Turn out as directed, and eat with butter and syrup or with made sauce. Peaches pared and halved, or canned ones drained from the syrup, can be used. In this
case, prepare the syrup for sauce. Blueberries are excellent in the same way.
English Plum Pudding. — One pound of raisins stoned and cut in two; one pound of currants washed and dried; one pound of beef -suet chopped very fine; one pound of breadcrumbs; one pound of flour; half a pound of brown sugar; eight eggs; one pint of sweet milk; one teaspoonful of salt; a tablespoonful of cinnamon; two grated nutmegs; a glass each of wine and brandy.
Prepare the fruit and dredge thickly with flour. Soak the bread in the milk; beat the eggs and add. Stir in the rest of the flour, the suet, and last the fruit. Boil six hours either in cloth or large mold. Half the amounts given make a goodsized pudding; but, as it will keep three months, it might be boiled in two molds. Serve with a rich sauce.
Any-Day Plum Pudding. — One cup of sweet milk; one cup of molasses; one cup each of raisins and currants; one teaspoonful of salt, and one of soda, sifted with three cups of flour; one teaspoonful each of cinnamon and allspice.
Records on this page
Apple DumplingsEnglish Plum PuddingAny-Day Plum Pudding