Boiled Apple Pudding

Ingredients

• from three-quarters to one pound of flour
• add sugar to taste
• flavor with lemon peel
• and juice

Method

1. 1

   Make a butter crust or a suet one, butter a basin, line it with some of the paste; pare, core, and cut the apples into slices, fill the basin with these; add sugar to taste, flavor with lemon peel and juice, cover with crust, pinch the edges together; flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water.

2. 2

   Let it boil from one and a half to two and a half hours, according to the size; then turn it out of the basin, and send it to table quickly.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 64. The excerpt below is the record exactly as published.

BOILED APPLE PUDDING. 164 shine — work and sunshine always go so blessedly together — poured in, and filled the room up with life and glory. “ Why, this is the pleasantest room m all your house 1 ” said Miss Elizabeth. “ That is just what Ruth said it would be when we turned it into a kitchen,” said Barbara. “ You don’t mean that this is really your kitchen ! ” “ I don’t think we are quite sure what it is,” replied Barbara, laugh- ing. “We either dine in our kitchen, or kitch in our dining-room; and I don’t believe we have found out yet which it is.” “ You are wonderful people ! ” “ You ought to have belonged to the army, and lived in quarters,” said Mrs. Pennington. “ Only you would have made your rooms so bewitching, you would have been always getting turned out.” “ Turned out ? ” “Yes; by the ranking family. That is the way they do. The major turns out the captain, and the colonel the major. There’s no rest for the sole of your foot till you’re a general.” Mrs. Holabird set her bowl on the table, and poured in the ice- water. Then the golden dust, turned and cut lightly by the chopper, gathered into a tender, mellow mass, and she lifted it out upon the board. She shook out the scalded cloth, spread it upon the emptied bowl, sprinkled it snowy thick with flour, rolled out the crust with a free quick movement, and laid it on into the curve of the basin. Bar- bara brought the apples, cut up in white, fresh slices, and slid them into the round. Mrs. Holabird folded over the edges, gathered up the linen cloth in her hands, tied it tightly with a string, and Barbara disappeared with it behind the damask screen, where a puff of steam went up in a minute that told the pudding was in. Then Mrs. Hola- bird went into the pantry-closet and washed her hands, that never really came to need more than a finger-bowl could do for them, and Barbara carried after her the board and its etceteras, and the red cloth was drawn on again, and there was nothing but a low, comfort- able bubble in the chimney-corner to tell of housewifery or dinner. “I wish it had lasted longer,” said Miss Elizabeth. “ I am afraid I shall feel like company again now.” — We Girls: Mrs. A. D. T. Whitney. Houghton, Mifflin, 6° Co., Pubs. [By per.) Boiled Apple Pudding. “ Make a butter crust, or a suet one, using for a moderate-sized pudding from three-quarters to one pound of flour, with the other ingredients in propor- tion. Butter a basin, line it with some of the paste ; pare, core, and cut the apples into slices, and fill the basin with these ; add sugar to taste, flavor with SPANISH FRUIT PUDDING. 165 lemon peel and juice

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