Apple Pudding

Ingredients

• Take a basin, butter it
• line it with a suet crust
• Pare, core, and cut the apples into pieces
• Add sugar according to taste
• one small teaspoonful of finely minced lemon peel
• one tablespoonful of lemon-juice

Method

1. 1

   1.

2. 2

   Butter a basin and line it with a suet crust.

3. 3

   2.

4. 4

   Pare, core, and cut the apples into pieces, filling the basin.

5. 5

   3.

6. 6

   Add sugar to taste, minced lemon peel, and lemon juice.

7. 7

   4.

8. 8

   Cover with crust and seal the edges.

9. 9

   5.

10. 10

    Flour the cloth, tie it over the pudding, and place it in boiling water.

11. 11

    6.

12. 12

    Boil for 1.5 to 2.5 hours depending on size.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 73. The excerpt below is the record exactly as published.

Take a basin, butter it, and line it with a suet crust (p. 1.54). 2. Pare, core, and cut the apples into pieces, and fill the basin. 3. Add sugar according to taste. 4. Add one small teaspoonful of finely minced lemon peel, and one tablespoonful of lemon-juice. 5. Cover with crust, and close the edges well together. 6. Flour the cloth, and tie it securely over the pudding, and put it into plenty of boiling water. 7. Let it boil from one-and-a-half to tvvo-and-a-half hours, according to the size. 8. Turn it out of the Giblet Pie 163 basin and send to table quickly. Apple pudding

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