Today, from one of my favourite cookbooks – Cassell’s Dictionary of Cookery (c1870s), I give you Mother Eve’s Pudding. Naturally it contains apple – the eventual European consensus on the forbidden fruit, even though there are many more likely contenders given the historical era and geographical location of the Biblical stories. We have touched on a few of the possible suspects in previous posts – quince, date, banana, and even the sour/bitter grapefruit – but in popular mythology, the apple wins.
Mother Eve’s Pudding.Take of sliced apple, well washed currants, grated bread, and finely shred suet, each twelve ounces, mix them in a bowl, with half the rind of a lemon, minced, and moisten with four well-beaten eggs. Boil in a buttered mould, and serve with a sweet sauce, as follows:- Sweeten a quarter of a pint of melted butter, add nutmeg, a large glassful of sherry, and part of the juice of a lemon.
Time: 3 hours to boil. Probable cost, 1s. 8d., exclusive of wine. Sufficient for five or six persons.