Fruit Puddings - To Roll

Ingredients

• Roll out ½ inch thick a paste
• spread over it preserves of any small kind
• tie in a cloth which has been wet with cold water and floured

Method

1. 1

   Roll out a paste made of suet chopped fine, flour, water, and a little salt.

2. 2

   Spread over it preserves of any small kind.

3. 3

   Dust a little flour over it, roll up, wet and pinch the ends tight, and tie in a cloth.

4. 4

   Steam for one or two hours according to size.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 10. The excerpt below is the record exactly as published.

Fruit Puddings— To Roll. Roll out ^ inch thick a paste made of suet chopped fine, flour, water and a little salt. Spread over it preserves of any small kind. Dust a little flour over it, roll up, wet and pinch the ends tight, and tie in a cloth which has been wet with cold water and floured

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