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Boiled Green Apple Roll

Pare and slice enough good cooking apples to make two quarts when minced. Chop them in a bowl and use without cooking, to spread over the paste. Cut the paste already made into 4 pieces, roll out thin, spread the chopped apples evenly, roll up and tie in pudding cloths previously wetted and floured. Stick a pin in the middle to prevent swelling open; drop into plenty of boiling water and keep boiling without check from an hour to an hour and a half. Serve with butter and sugar hard sauce.

These rolls can be steamed as well. The writer thinks they are better boiled. Dip each one a moment in cold water when taking up, they come out of the cloth easier for it.