Apple Puddings
Are made like large dumplings, with suet paste, and flavored with lemon, or rose, or nutmeg. The apples must be sliced. The pudding should be tied in a cloth; put into a pot of fast-boiling water, kept steadily boiling for two hours or more, and sweetened with brown sugar as soon as it is taken up, cutting a round piece of paste out of the top, and putting in with the sugar a small piece of fresh butter.
Large puddings may be made in this manner of stoned cherries, damsons, or plums, or of gooseberries, or currants—allowing plenty of fruit, and making it very sweet; besides sending sugar to table with it.