Boiled Apple Pudding

Ingredients

• Pare, core, and slice the apples
• 1 quart sifted flour
• Cold water

Method

1. 1

   Make a paste as directed for Roll Pudding.

2. 2

   Roll the dough into a circular sheet about half an inch thick; place the prepared apples in the center of the sheet; sprinkle them lightly with sugar; leave enough of the dough so that it can be taken up and closed over the apples.

3. 3

   Put into a bag or cloth and boil from two to two and a half hours.

4. 4

   Serve with a hot sauce, or rock butter.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 79. The excerpt below is the record exactly as published.

1 quart sifted flour. Cold water. ^ teaspoonful salt. Fruit. I pound suet, freed from fiber, and chopped fine. Put the flour into a deep dish, and mix into it the suet and salt. Then add cold water gradually, enough to make rather 'a firm paste. Mixing should be done with the hands and done quickly. Remove paste to a well-floured bread board. Dredge the paste liberally with sifted flour and roll it out into an oblong sheet about one-half inch thick. Si:)read the paste thickly with the fruit to within an inch of its outer edge. Roll it up ; close the free edges by pressure with the fingers to prevent escape of juices. Envelop it in a cotton cloth well floured on the inside. Tie the ends firmly and tack the edge of the cloth. Boil from one and one-half to two hours. Serve hot with sauce. BOILED APPLE PUDDING. Pare, core, and slice the apples ; make a paste as directed for Roll Pudding. Roll the dough into a circular sheet about half an inch thick; place the prepared apples in the center of the sheet ; sprinkle them lightly with sugar ; leave enough of the dough so that it can be taken up and closed over the apples. Put into a bag or cloth and boil from two to two and a half hours. Serve with a hot sauce, or rock butter. Peaches pared, sliced, and the stones extracted, can be sub- stituted for apples. ROLY-POLY. I pound flour. 5 ounces suet. I teaspoonful salt. 1 pint jam or jelly. Free suet from fiber and skin and chop fine ; add salt and flour. Mix well and add gradually enough cold water

Cook this with the app: pantry check, scaling, and the assistant.