Apple and Raisin Pudding

Ingredients

• 4 cups chopped tart apples
• Y$ cup seedless raisins
• Grated rind and juice of i lemon
• i*/2 cups rolled zwieback
• YS cup sugar
• l/2 cup water
• Vegetable butter

Method

1. 1

   Pare, quarter, and chop the apples, and mix with the lemon juice and rind.

2. 2

   Place a layer of the crumbs in an oiled baking pan, then a layer of apples.

3. 3

   Sprinkle with sugar, small pieces of vegetable butter, and a layer of the raisins.

4. 4

   Repeat until the dish is nearly full, finishing with a thin layer of crumbs on the top, and small bits of vegetable butter.

5. 5

   Pour the water over, cover, and bake in a good oven until the apples are tender; then remove the top pan and brown lightly.

6. 6

   Cool and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 114. The excerpt below is the record exactly as published.

APPLE AND RAISIN PUDDING 4 cups chopped tart apples Grated rind and juice of Y$ cup seedless raisins i lemon i*/2 cups rolled zwieback Vegetable butter YS cup sugar l/2 cup water

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