Apple Pudding

Ingredients

• some large apples
• a piece of lemon peel
• two cloves
• sugar to taste
• two well-beaten eggs
• an ounce of fresh butter
• breadcrumbs
• little pieces of butter

Method

1. 1

   Core and cut the apples into quarters.

2. 2

   Stew the peels and cores in water for half an hour, strain, and pour the juice over the sliced apples.

3. 3

   Add lemon peel, cloves, and sugar.

4. 4

   Boil until reduced to pulp.

5. 5

   Stir in the eggs and butter.

6. 6

   Butter a pie dish, add the apple mixture, top with breadcrumbs and pieces of butter.

7. 7

   Brown in the oven and serve hot or cold.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 141. The excerpt below is the record exactly as published.

some large apples, and cut them into quarters. Put the peels and cores in a stewpan and cover them with water, and let them stew for half an hour ; strain, and pour over the sliced apples enough juice to cover them. Add a piece of lemon peel, two cloves, and sugar to taste. Boil until reduced to pulp. Pour out into a basin and stir in two well-beaten eggs to a quart of pulp, and an ounce of fresh butter. Butter a pie dish, put in the apple, strew thickly on the top with breadcrumbs, and add little pieces of butter

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