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Roll Pudding

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roll Pudding

Ingredients

Directions

  1. Roll out the pudding paste to ½ inch thick.

  2. Spread preserves evenly over the paste.

  3. Roll the paste up tightly.

  4. Wring a pudding cloth out of boiling water and flour it.

  5. Wrap the cloth around the pudding and tie it at the ends.

  6. Place the wrapped pudding into boiling water and cook for three hours if large.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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