Apple Pudding

A historical recipe from The American Frugal Housewife, by Lydia Maria Child (1832).

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A historical recipe

The American Frugal Housewife, by Lydia Maria Child (1832). Project Gutenberg eBook #13493.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

A plain, unexpensive apple pudding may be made by rolling out a bit of common pie-crust, and filling it full of quartered apples;
tied up in a bag, and boiled an hour and a half;
if the apples are sweet, it will take two hours;
for acid things cook easily.
Some people like little dumplings, made by rolling up one apple, pared and cored, in a piece of crust, and tying them up in spots all over the bag.
These do not need to be boiled more than an hour: three quarters is enough, if the apples are tender.
Take sweet, or pleasant flavored apples, pare them, and bore out the core, without cutting the apple in two Pill up the holes with washed rice, boil them in a bag, tied very tight, an hour, or hour and a half.
Each apple should be tied up separately, in different corners of the pudding bag.