A plain mould is to be slightly buttered, and then
lined with strips of bread✪ Apple Charlotte which have been fried in
butter. The base of the mould must have a suitable
piece of bread its own shape. Make these strips of
bread adhere firmly to the sides of the mould, and
then fill v/ith the apple marmalade. Bake in the
APPLE MARMALADE. 375
oven for three-quarters of an hour, placing a cover, or
a plate, and a weight on the mould to retain the
marmalade in its place. Apple Charlottes require
care in turning out, as they are liable to tumble
abroad. Cream and sifted sugar are to be handed
round with an Apple Charlotte.
Apple Marmalade.
If American dried apples are to be used, they
must be steeped in water the day before, and allowed
to swell to their state before desiccation ; they will
require a good deal of sugar, butter, and lemon, and
the best mode of serving them is to add a little gela-
tine dissolved in water✪ Apple Marmalade to the marmalade after it has
been simmered, and to pour it into a plain mould.
Cream is to be handed round, or Swiss milk when
nothing else can be procured.
Miroton of Apples.
The marmalade may be less solid for this dish, but
it must be made as directed in the previous recipe.
Have a shallow white china dish which stands the
oven ; fill with the marmalade ; decorate with rows
of glace cherries✪ Miroton of Apples, and place in the oven for a quarter
of an hour. Serve in the same dish, placed on another
dish.
Buttered Apples.
Take large sound apples ; pare and extract the
core with the implement made for that purpose.
3/6 APPLE PUDDING.
Place them in a deep dish ; fill the hollow of each
apple with butter and sugar✪ Buttered Apples ; put a little butter in
the dish, and put the dish in a stewpan with a cover
in the oven, which must be very cool. Baste the
apples with butter, and do not let a skin form round
them. Each apple must preserve its form, yet be
soft all through, and the outside must be lubricated,
as it were, by the basting with butter.
The Children's Pudding-.
Line a mould with slices of bread and butter
evenly cut and pressed together. Pour into it hot
from the saucepan stewed fruit — apples, gooseberries,
&c.✪ The Children's Pudding — sweetened and flavoured. Cover with a slice of
bread and butter ; press down with a plate and weight
on the top ; leave to cool for twenty-four hours ; turn
out, and serve with a custard.
Apple Pudding.
Eight ounces of flour, two of beef suet chopped
very fine, a pinch of salt, and water to make a paste.
It must be rolled and mixed till a perfectly smooth
paste is made.
Pare and quarter cooking apples (the ' Lord Sefton '
is an admirable apple) ; sweeten to taste ; flavour
with either lemon-peel or cloves, ascertaining which
is preferred. If there is any doubt, omit the cloves,
as those who dislike them will not touch a dish in
which a clove is put.
Line the basin with paste ; fill with the apples ;
APPLE PUDDING. ^yy
cov'er with paste ; close the edges ; tie over a floured
cloth, and boil for four hours. Turn out of the basin,
and serve hot Cream and sugar are to be handed
round.
If the water gets in during boiling, your pudding
is spoiled.
Apple Pudding No. 2.
This is best made with brown breadcrumbs.
Put some butter into a stewpan, and let it become
of a bright brown colour, and then fry the crumbs of
a bright brown colour. ✪ Apple Pudding No. 2
Page 151 · 7 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A plain mould is to be slightly buttered, and then lined with strips of bread which have been fried in butter. The base of the mould must have a suitable piece of bread its own shape. Make these strips of bread adhere firmly to the sides of the mould, and then fill v/ith the apple marmalade. Bake in the
APPLE MARMALADE. 375
oven for three-quarters of an hour, placing a cover, or a plate, and a weight on the mould to retain the marmalade in its place. Apple Charlottes require care in turning out, as they are liable to tumble abroad. Cream and sifted sugar are to be handed round with an Apple Charlotte.
Apple Marmalade.
If American dried apples are to be used, they must be steeped in water the day before, and allowed to swell to their state before desiccation ; they will require a good deal of sugar, butter, and lemon, and the best mode of serving them is to add a little gelatine dissolved in water to the marmalade after it has been simmered, and to pour it into a plain mould. Cream is to be handed round, or Swiss milk when nothing else can be procured.
Miroton of Apples.
The marmalade may be less solid for this dish, but it must be made as directed in the previous recipe.
Have a shallow white china dish which stands the oven ; fill with the marmalade ; decorate with rows of glace cherries, and place in the oven for a quarter of an hour. Serve in the same dish, placed on another dish.
Buttered Apples.
Take large sound apples ; pare and extract the core with the implement made for that purpose.
3/6 APPLE PUDDING.
Place them in a deep dish ; fill the hollow of each apple with butter and sugar ; put a little butter in the dish, and put the dish in a stewpan with a cover in the oven, which must be very cool. Baste the apples with butter, and do not let a skin form round them. Each apple must preserve its form, yet be soft all through, and the outside must be lubricated, as it were, by the basting with butter.
The Children's Pudding-.
Line a mould with slices of bread and butter evenly cut and pressed together. Pour into it hot from the saucepan stewed fruit — apples, gooseberries, &c. — sweetened and flavoured. Cover with a slice of bread and butter ; press down with a plate and weight on the top ; leave to cool for twenty-four hours ; turn out, and serve with a custard.
Apple Pudding.
Eight ounces of flour, two of beef suet chopped very fine, a pinch of salt, and water to make a paste. It must be rolled and mixed till a perfectly smooth paste is made.
Pare and quarter cooking apples (the ' Lord Sefton ' is an admirable apple) ; sweeten to taste ; flavour with either lemon-peel or cloves, ascertaining which is preferred. If there is any doubt, omit the cloves, as those who dislike them will not touch a dish in which a clove is put.
Line the basin with paste ; fill with the apples ;
APPLE PUDDING. 377
cover with paste ; close the edges ; tie over a floured cloth, and boil for four hours. Turn out of the basin, and serve hot Cream and sugar are to be handed round.
If the water gets in during boiling, your pudding is spoiled.
Apple Pudding No. 2.
This is best made with brown breadcrumbs.
Put some butter into a stewpan, and let it become of a bright brown colour, and then fry the crumbs of a bright brown colour.
Records on this page
Apple CharlotteApple MarmaladeMiroton of ApplesButtered ApplesApple PuddingThe Children's PuddingApple Pudding No. 2