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Delhi Pudding

Puddings

Cooked apple slices with lemon and nutmeg rolled up in suet paste and boiled. Known from Mrs.B, who may have acquired it from Ballou's Magazine (v9 p591) of 1859. The origin of the name is unknown.


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

DELHI PUDDING.
1272. INGREDIENTS: 4 large apples, a little grated nutmeg, 1 teaspoonful of minced lemon-peel, 2 large tablespoonfuls of sugar, 6 oz. of currants, ¾ lb. of suet crust No. 1215.
Mode: Pare, core, and cut the apples into slices; put them into a saucepan, with the nutmeg, lemon-peel, and sugar; stir them over the fire until soft; then have ready the above proportion of crust, roll it out thin, spread the apples over the paste, sprinkle over the currants, roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for 2 hours.
Time: 2 hours.
Average cost: 1s.
Sufficient: for 5 or 6 persons.
Seasonable: from August to March.




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