Apple Cottage Pudding

Ingredients

• one-half pound of sugar
• one-half pound of butter
• eight eggs
• one pint of milk
• one and one-half pounds of flour
• one ounce of baking powder
• two grated rinds of lemons
• one pinch of powdered mace
• four nice apples cut in thin slices

Method

1. 1

   Mix butter and sugar, add eggs and milk.

2. 2

   Sift baking powder and flour, mix lightly.

3. 3

   Add rinds, mace, and apples.

4. 4

   Bake in a buttered pan and serve with apple sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 154. The excerpt below is the record exactly as published.

Apple cottage pudding Coffee DINNER Consomme Cameron! Celery Black bass, Tournon Roast loin of veal, Nivernaise Maitre d'hotel potatoes Summer squash with butter Field salad Biscuit glace au chocolat Assorted cakes Coffee Canape St. Francis. Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce. Peel two ripe tom- atoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of an- chovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold. Poached eggs, gourmet. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with Bearnaise sauce. Apple cottage pudding. One-half pound of sugar, one-half pound of butter, eight eggs, one pint of milk, one and one-half pounds of flour, one ounce of baking powder, two grated rinds of lemons, one pinch of powdered mace, and four nice apples cut in thin slices

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