Amber Pudding

Ingredients

• One dozen large, tart apples
• one cupful of sugar
• the juice and rind of two lemons
• six eggs
• four table -spoonfuls of butter
• enough puff or chopped paste to line a three-pint pudding dish

Method

1. 1

   Pare and quarter the apples.

2. 2

   Pare the thin rind from the lemon, being careful not to cut into the white part.

3. 3

   Put the butter, apple, and lemon rind and juice in a stew-pan with half a cupful of water.

4. 4

   Cover tightly, and simmer about three-quarters of an hour.

5. 5

   Rub through a sieve, add the sugar, and set away to cool.

6. 6

   Line the dish with thin paste.

7. 7

   Beat the yolks of the eggs, and stir into the cooled mixture.

8. 8

   Turn this into the lined dish.

9. 9

   Bake slowly for half an hour.

10. 10

    Beat the whites to a stiff froth, and gradually beat into them three table-spoonfuls of powdered sugar.

11. 11

    Cover the pudding with this.

12. 12

    Return to the oven and cook twelve minutes with the door open.

13. 13

    Serve either hot or cold.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 128. The excerpt below is the record exactly as published.

Amber Pudding. One dozen large, tart apples, one cupful of sugar, the juice and rind of two lemons, six eggs, four table -spoonfuls of but- ter, enough puff or chopped paste to line a three-pint pud- 264 MIS

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