Amber Pudding

Ingredients

• Two pounds of apples
• six ounces of flour
• three ounces of butter
• one gill of cold water
• four eggs
• rind of one lemon
• three ounces of sugar
• one half tea-spoonful of baking-powder
• one grain of salt

Method

1. 1

   Pare, quarter, and core the apples.

2. 2

   In a saucepan, combine two ounces of sugar and half of the cold water, boil, then add apples and lemon rind.

3. 3

   Simmer until apples are cooked.

4. 4

   Mix flour and butter on a board, add baking powder and salt, knead with remaining cold water to form a light dough.

5. 5

   Roll thin, cut into strips, and line a pudding-dish.

6. 6

   Rub cooked apples through a sieve, mix with egg yolks, pour into the dish, and bake for ten minutes.

7. 7

   Whip egg whites to stiff froth, pile on top, sprinkle with sugar, and return to oven for two minutes.

8. 8

   Serve hot.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 102. The excerpt below is the record exactly as published.

Amber Pudding.— Two pounds of apples, six ounces of flour, three ounces of butter, one gill of cold water, four eggs, rind of one lemon, three ounces of sugar, one half tea-spoonful of baking-powder, one grain of salt

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