Boiled Apple-Pudding

Ingredients

• about a quart of apples
• half a dozen large potatoes
• half a pound of butter
• equal quantity of flour
• a teaspoonful of powdered cinnamon
• four tablespoonfuls of brown sugar

Method

1. 1

   Peel and quarter apples.

2. 2

   Boil and mash potatoes with butter.

3. 3

   Mix with flour and water to form a stiff pastry.

4. 4

   Prepare a pudding cloth, fill with apples mixed with cinnamon and sugar, and boil for three hours.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 247. The excerpt below is the record exactly as published.

BOILED APPLE-PUDDING. Peel about a quart of apples, cut. them in quarters, remove the cores, and lay the apples in cold water ; peel, boil, and mash half a dozen large potatoes, adding to them, while mashing them, half a pound of butter ; then mix with the po- tatoes an equal quantity of flour, and sufficient cold water to form a stiff pastry, and roll it out about an inch thick ; dip a large pudding-cloth in boiling water, spread it inside a bowl large enough to contain the apples, leaving the sides of the cloth hanging over the edges of the bowl ; dredge the cloth quickly with flour, and then spread the crust over the cloth ; next drain the apples, put them into the crust, mixing with them a teaspoonful of powdered cinnamon, and four table- spoonfuls of brown suga

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