Apple Amber Pudding

Ingredients

• Twelve large apples
• six ounces of brown sugar
• four ounces of butter
• six eggs
• two lemons
• cherries
• strips of angelica
• short paste, or puff paste trimmings
• castor sugar

Method

1. 1

   Line the edge of a pie-dish with thin strips of paste about three inches wide, and decorate the edge with overlapping leaves or small rounds of pastry, which must be securely fixed by means of white of egg.

2. 2

   Peel and slice the apples, stew them gently with the butter, sugar, and lemon rind until tender, then pass through a fine sieve, and add the yolks of eggs.

3. 3

   Pour the mixture into the pie-dish, bake gently for twenty minutes, then pile the stiffly-whisked whites of eggs on the top.

4. 4

   Dredge liberally with castor sugar, decorate with cherries and angelica, and replace in the oven until the whites of eggs harden and acquire a little color.

5. 5

   Serve either hot or cold.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 167. The excerpt below is the record exactly as published.

Apple Amber Pudding. INGREDIENTS. — Twelve large apples, six ounces of brown sugar, four ounces of butter, six eggs, two lemons, cherries, strips of angelica, short paste, or puff paste trimmings, castor sugar

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