Boiled Grape Pudding
From Twentieth century home cook book, 1905
Serves 1
Serve warm with sauce.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 17. The excerpt below is the record exactly as published.
iled Gr'>,pe Pudding. — Pare rich, tart apples, and cut to the size of a chest- nut by cutting cacli quarter in four i)ieccs, and add an equal measure of grapes, say one pint of each, and stir into it two spoonfuls of wheat meal. Then make a scalded wheat-meal crust, roll to one-third of an inch thick, place in it the prepared fruit, close it over the fruit, sev/ up in a napkin, put into boihng water and boil an hour. Grape dumplings may be made with the same materials; wrapping up half a teacupful of the fruit
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