Apple Batter Pudding

Ingredients

• Apples. 6.
• Milk, 1 pint.
• Sugar, 1 tablespoon.
• Eggs, 3.
• Butter.
• Cinnamon.
• Salt, 1/2 teaspoon.
• Lemon, 1.
• Flour, 2 cups.
• Baking powder, 2 teaspoons.

Method

1. 1

   Peel and core apples and arrange in a buttered baking dish.

2. 2

   Fill cavities with butter, sugar, cinnamon, and the grated rind of the lemon.

3. 3

   Make a stiff batter of the remaining ingredients and pour over apples.

4. 4

   Bake for 1 hour and serve with nutmeg sauce or cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 45. The excerpt below is the record exactly as published.

APPLE BATTER PUDDING. Apples. 6. Milk, 1 pint. Sugar. Eggs, 3. Butter. Sugar, 1 tablespoon. Cinnamon. Salt, yz teaspoon. Lemon, 1. Flour, 2 cups. Baking powder, 2 teaspoons. Peel and core apples and arrange in a buttered baking dish. Fill cavities with butter, sugar, cinnamon, and the grated rind of the lemon. Make a stiff batter of the remaining ingredients and pour over apples.' Bake for 1 hour and serve with nutmeg sauce or cream. PUMPKIN PUDDING. Pumpkin, 1 pint. Lemon extract, 1 teaspoon. Cream, 1 pint. Cinnamon, 1 teaspoon. Butter, 14 cup. Clove, 1 teaspoon. Sugar, 1 cup. Nutmeg, 1 teaspoon. Salt, y2 teaspoon. Eggs, 6. Steam pumpkin till tender, pass through sieve and measure. Add remaining ingredients in order given, beating eggs well before adding. Mix thoroughly and bake in a buttered baking dish for 40 or 45 minutes. Serve hot or cold with whipped cream or cream and sugar. COCOANUT CRUMB PUDDING. Shredded cocoanut, y2 cup. Eggs, 2. Butter, 1 tablespoon. Sugar, 1-3 cup. Soft bread crumbs, 1 cup. Salt. Milk, 2 cups. Lemon juice or extract, 1 tea- spoon. Add cocoanut and butter, melted, to bread crumbs. Pour over this one cup of the milk and let stand for 1 hour. Add the well beaten yolks of the eggs, the sugar, the second cup of milk, pinch of salt and lemon juice. Bake in a buttered pudding dish about % of an hour or until firm. Cover with ;i meringue, made of the whites of the e^gs Havored with lemon, and brown. May be served hot or cold. 102 DESSERTS. BROWN BETTY. Bread crumbs, 1 cup. Chopped sour apples, 2 cups. Sugar, 1/2 cup. Raisins, 1 cup. Butter, 2 tablespoons. Butter well a deep pudding dish and put into it a layer of the apple, and raisins, a sprinkle of sugar, a layer of bread crumbs and a few bits of butter. Proceed in the same order till all materials are used, having the last layer one of bread crumbs. Cover closely and bake 45 minutes in a moderate oven, then uncover and brown. Serve hot or cold with hard sauce. QUINCE PUDDING. Quinces, 2 cups. Egg, 1. Sugar, 2 cups. Salt, y2 teaspoon.

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