Amber Pudding

Ingredients

• 8 apples
• 3 tablespoons Crisco
• 3 tablespoons sugar
• grated rind 1 lemon
• yolks of 3 eggs
• % teaspoon cinnamon
• Crisco pastry
• 2 teaspoons sugar
• whites of eggs
• %4 teaspoon salt
• glace cherry

Method

1. 1

   Peel, core, and quarter the apples.

2. 2

   In a pan, warm Crisco, add apples, sugar, and lemon rind, and stew slowly until soft.

3. 3

   Rub through a sieve.

4. 4

   Add egg yolks and cinnamon.

5. 5

   Roll out Crisco pastry, press onto the edge of a wet pudding dish, fill with apple mixture, and bake for 30 minutes.

6. 6

   Beat egg whites with salt to stiff froth, add sugar and vanilla, heap over apple mixture, dust with sugar, and add glace cherries.

7. 7

   Brown slightly in the oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 130. The excerpt below is the record exactly as published.

Amber Pudding Coffee *Amber Pudding—Peel, core, and quarter 8 apples. Put 3 tablespoons Crisco in a pan, when warm add 210 apples, 3 tablespoons sugar, grated rind 1 lemon, and stew slowly till soft, then rub through a sieve. Add yolks of 3 eggs, and % teaspoon cin- namon. Roll out Crisco pastry thinly, cut off a strip and press it on to the edge of a wet pudding dish. Put apple mixture into dish and bake for 30 minutes in a hot oven. Beat up whites of eggs with %4 teaspoon salt, to stiff froth, add 2 teaspoons sugar and 2 drops vanilla. Heap this meringue all over apple mixture. Dust with sugar and place here and there a glace cherry

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