An apple Pudding Dumplin.
Put into paste, quartered apples, lye in a cloth and boil two hours, serve with sweet sauce.
Pears, Plumbs, &c.
Are done the same way.
Apple Pudding.
One pound apple sifted, one pound sugar, 9 eggs, one quarter of a pound butter, one quart sweet cream, one gill rose-water, a cinnamon, a green lemon peal grated (if sweet apples, add the juice of half a lemon, put on to paste No. 7. Currants, raisins and citron some add, but good without them.
Orange Pudding.
Put sixteen yolks with half a pound butter melted, grate in the rinds of two Seville oranges, beat in half pound of fine Sugar, add two spoons orange water, two of rose water, one gill of wine, half pint cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked in cream, mix all together, put it into rich puff-paste, which let be double round the edges of the dish; bake like a custard.
A Lemon Pudding.
1. Grate the yellow of the peals of three lemons, then take two whole lemons, roll under your hand on the table till soft, taking care not to burst them, cut and squeeze them into the grated peals.
2. Take ten ounces soft wheat bread, and put a pint of scalded white wine thereto, let soak and put to No. 1.
3. Beat four whites and eight yolks, and put to above, adding three quarters of a pound of melted butter, (which let be very fresh and good) one pound fine sugar, beat all together till thoroughly mixed.
4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with above composition.
5. Bake near 1 hour, and when baked--stick on pieces of paste, cut with a jagging iron or a doughspur to your fancy, baked lightly on a floured paper; garnished thus, they may be served hot or cold.
American Cookery
Amelia Simmons
1798
Northampton
Massachusetts
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