Apple Rotey Pooley
From Buckeye cookery, 1892
Serves 4
Serve with sweetened cream or butter and sugar.
Presented as published in 1892. 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 Buckeye cookery (1892), page 126. The excerpt below is the record exactly as published.
ppLE Rotey POoLey. Peel, quarter and core sour apples, make rich soda-biseuit dentin Cor raised-biscuit dough may be used if rolled thinner), roll to half an inch thick, slice the quarters, and lay on the prepared paste or crust, roll up, tuck ends in, prick deeply with a fork, lay in a steamer and place over a kettle of boiling water, cook an hour and _ three-quarte
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