Apple Roll

Ingredients

• Make a good tart paste
• one-sixth of an inch thick
• finely chopped apple
• flavoured with grated lemon peel
• one-third as much moist sugar as apple
• a little quince improves the pudding
• a piece of butter as large as a walnut
• half a teacupful of water
• a piled tablespoonful of moist sugar
• Grate a little nutmeg over

Method

1. 1

   Roll it out and sprinkle over it finely chopped apple, flavoured with grated lemon peel, and one-third as much moist sugar as apple.

2. 2

   Roll up and seal the ends by wetting where required.

3. 3

   Lay the roll in a buttered baking dish and put water, butter, and moist sugar in the dish around the roll.

4. 4

   Set to bake in a moderately quick oven.

5. 5

   The sauce in the pan should be poured over the roll before serving.

As published

This recipe was extracted from Berridge House recipe book (1910), page 45. The excerpt below is the record exactly as published.

Apple Roll Make a good tart paste and roll it out one- sixth of an inch thick. Sprinkle over it finely chopped apple, flavoured with grated lemon peel, and one-third as much moist sugar as apple (a little quince improves the pudding) . Roll up and seal the ends by wetting where required. Lay the roll in a buttered baking dish and put half a teacupful of water, a piece of butter as large as a walnut and a piled tablespoonful of moist sugar in the dish around the roll. Grate a little nutmeg over

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