Fruit Pudding

Ingredients

• Rhubarb, gooseberry, apple, or any boiled fruit pudding
• with sugar to taste

Method

1. 1

   Make according to the directions for the previous pudding, using prepared fruit instead of meat and seasonings.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 61. The excerpt below is the record exactly as published.

FRUIT PUDDING — ItOLEV-POLKV. place it over the basin, and tie it with a piece of string about half-way down the basin ; lift the cloth to ascertain that it is firm, and tie the opposite comers over the bowl to form a handle. Plunge the pudding into a saucepan of boiling Avater Avith a little salt in it, and let it boil for three hours. Take care that the pudding is kept covered with boiling Avater. A good plan is to have a kettle full in readiness to replenish the Avater as it evaporates. When the pudding is ready, lift it from the saucepan and let it stand for two or three minutes. Remove the cloth carefully in case it should stick to the pudding. Reverse the IjoavI on a hot dish, and lift the basin sloAvly off, and serve hot. This pudding may be varied in the seasonings used ; for example, an onion parboiled and finely minced, mushrooms, parsley, or a little ketchup may be added, or a few oysters may be substituted for the kidney. FRUIT PUDDING. Rhubarb, gooseberry, apple, or any boiled fruit pudding may be made according to the directions in the preceding receipt, using prepared fruit, with sugar to taste

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