vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Amber Pudding

Name: Amber Pudding
Yield: 2 servings
Ingredients: six apples; 3 ozs. of sugar; 2 ozs. of butter; the peel and juice of a lemon; the yolks of three eggs

From Harper's cook book encyclopædia, 1902

Serves 2

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 341. The excerpt below is the record exactly as published.

Amber Pudding. — Peel six apples; cut out the core and cut them into slices. Put them into a stewpan with 3 ozs. of sugar, 2 ozs. of butter, and the peel and juice of a lemon. Stew the apples till they are quite tender. Pass them through a sieve into a large bowl, and stir to the puree the yolks of three eggs

Cook this with the app: pantry check, scaling, and the assistant.