vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Amber Pudding

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

From Cookery and housekeeping, 1882

Serves 2

Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 158. The excerpt below is the record exactly as published.

AMBER PUDDING. 393 Amber Pudding. Peel six apples ; cut out the core, and cut them into slices. Put them into a stewpan with 3 ozs. of moist 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 basin, and stir to the puree the yolks of three eggs

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