Apple Custard Pudding

Ingredients

• a dozen finely-flavoured apples
• the rind of two lemons
• half a pound of sugar
• a cupful of water
• a little butter
• the whites of four eggs

Method

1. 1

   Peel, core, and boil apples with lemon rind, sugar, and water until they pass through a sieve.

2. 2

   Cool, then add butter and whisked egg whites.

3. 3

   Beat until smooth and firm, turn into a buttered dish, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 143. The excerpt below is the record exactly as published.

Apple Custard Pudding.— Take a dozen finely-flUvoui-ed apjiles, peel, core, and boil them with the rind of tv.'o lemons, half a pound of sugar, and a cupful of water, until they will pass through a sieve. Let them get cold ; then add to them a little butter, and the whites of fom- eggs well whisked. Beat all together until the mixture is smooth and iirm. Tm-n into a well-buttered dish, and bake in a quick oven. Sift a little sugar over them. They are nice either hot or cold. Time to bake, about half an hour. Sufficient for six persons. Probable cost. Is. Apple Custard Pudding (anotler way). — Put into a stewpan one dozen apples peeled and cored, the chopped rind of two lemons

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