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 teaspoonful of baking powder
• one grain of salt

Method

1. 1

   Pare, quarter, and core the apples.

2. 2

   In a saucepan, combine 2 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, add baking powder and salt, knead with remaining cold water.

5. 5

   Roll out dough, line pudding dish, and cut small lozenges from dough scraps.

6. 6

   Rub cooked apples through a sieve, mix with yolks of eggs, pour into dish.

7. 7

   Bake in a quick oven for 10 minutes.

8. 8

   Whip egg whites, pile on top, sprinkle with sugar, return to oven for 2 minutes.

9. 9

   Serve hot.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 68. 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 tcaspoonful of baking powder, one grain •fsalt.

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