Apple Batter Pudding
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 81. The excerpt below is the record exactly as published.
Apple Batter Pudding One egg, one cup of sugar, half cup of butter; beat the butter and sugar together, then add the egg, half pint of milk, one pint flour, two teaspoons baking powder sifted in the flour. Cut eight apples in quarters
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