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Apple and Paste Pudding

Puddings
Historic

Basin lined with thick paste filled with apple pieces, sugar, butter and clove, closed off and boiled (Soyer 1845)


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

341. Apple and Paste Pudding in Basin - Make one pound of paste, No. 319, roll it a quarter of an inch thick, lay some in a bowl, fill it with apples cut in quarters, add two cloves, two ounces of sugar, a little butter, put another piece of paste on the top. and join the edge nicely; tie it in a cloth and boil. It can be served up either in the basin or turned out. Do not open the top to put more sugar in, as it spoils the flavour and makes it heavy.

All fruit puddings may be done the same way.




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