Apple Suet Pudding
From The victory cookery book, 1918
All kinds of fruit can be used in this recipe. Plums must be stoned and dried fruit soaked before use.
Presented as published in 1918. 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 The victory cookery book (1918) by Peel, C. S. Mrs, page 49. The excerpt below is the record exactly as published.
Apple Suet Pudding Materials.—Some sliced apples, sprinkling of moist sugar and spice, suet paste (see p. 183)
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