Apple Pudding
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 69. The excerpt below is the record exactly as published.
Apple Pudding. — Butter a basin, line it with a thin paste ; pare, core, and cut the apples into slices, and fill the basin ; add sugar, lemon-peel, and juice, and cover with crust ; pinch the edges together, flour the cloth, tie the pudding securely, and put it into plenty of fast- boiling water. Boil 1J to 2J hours, according to size. Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking known. Two ducks, roast joint of 10 lbs., boiled leg of mutton, boiled fish, two tarts, pudding, potatoes, vegetables of three kinds : the whole cooked in one stove at a cost of twopenco halfpenny. Time, 2J hours. Xo dirt. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham.— See Adver- tisement. PIES, PUDDINGS, AND TAETS. 85 Apple Tart.— Pare, quarter, and core the apples, slice them very finely into a deep dish, grate some lemon-peel over, and add sugar and a little water ; then place the paste over, covering the edge of the dish, roll out the pieces you cut off, and make a strip to go over the flat edge, all round it. Batter Puddings. — Put 3 teaspoonfuls of flour in a basin with 1 teaspoonful of salt and a £ nutmeg grated ; mix with | pint of new milk ; beat up 3 eggs, and stir well into the batter ; butter a basin or mould well, pour it in, tie it with a cloth
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