Apple Pudding

Ingredients

• Slice three good-sized apples
• add a little sugar
• water
• and spice
• one cup of milk
• two teaspoons of baking powder
• one and one-half cups of sifted flour
• one large tablespoonful of melted butter

Method

1. 1

   Mix all together and pour over the apples and bake.

2. 2

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 134. The excerpt below is the record exactly as published.

apple Pudding. One can of pineapple chopped fine, four eggs — whites for the top, a heaping cup of bread crumbs (break with fingers), one scant cup of sugar and large lump of butter. Add juice of pineapple last and bake about one-half hour. Mrs. S. Blatchford. Sweet Potato Pudding. Boil two small sweet potatoes with skins on — when boiled peel and mash them soft with one tablespoonful of butter; add to this the yolks of three eggs, one cup of sugar, two cups of milk, then put in grated rind of one lemon and bake. Take whites of the eggs adding sufficient sugar and juice of one lemon for the meringue. Mrs. S. Blatchford. Corn Starch Pudding. One pint of milk. Into this stir enough corn starch to thicken when boiled; add a small lump of butter. When cool add the yolks of three well beaten eggs, a half cup of sugar and lastly the whites of the eggs beaten to stiff froth. Bake twenty minutes in oven, having pudding dish in hot water. Serve with hard sauce. Queen Victoria's favorite Pudding. Six eggs, six ounces sugar, one-half pound butter, one-haif pound Sultana raisins, juice of two lemons, and grated yellow rind, and one-half cup cream. Cream the butter, sugar and yolks of eggs, add cream and whites of eggs well beaten, also lemon. Butter the pudding dish and line with thin slices of citron, blanched almonds (or other nuts), some candied peel, and vanilla or rose drops. Pour in the mixture, cover with New Century Cook Book. 259 oiled paper and bake. Serve with sweet sauce or one made with lemon, butter and sugar. Steamed Pudding. One cup of Orleans molasses, one-half cup butter, one cup milk, either sweet or sour, one teaspoon each of cinnamon, cloves and allspice, one teaspoon soda, two cups raisins, and flour enough to make stiff as pound cake, about two cups will generally prove sufficient. Steam two hours and use following sauce. One cup sugar, one-half cup butter, one teaspoon corn- starch, and yolks of three eggs, beat all together to a cream, add one pint of boiling water, flavor with either lemon or vanilla. Sauce must not boil. Carrie Anderson. Cocoanut Pudding, One cup dessicated cocoanut, one cup flaked rice, one-half cup sugar, one egg, pinch of salt, one scant quart milk; put into a baking dish and bake a light brown. Mrs. Wilcox. Salem Pudding. One cup suet chopped fine, one cup molasses, a little salt, one cup sweet milk, two teaspoons baking powder, three and one-half cups flour. Steam three hours. Mrs. Ruth McElwain. Apple Pudding. Slice three good-sized apples in a pudding dish, add a little sugar, water and spice. Make a batter of one cup of milk, sweet or sour; two teaspoons of baking powder, if sweet; if sour milk is used, one teaspoonful of soda, one and one-half cups of sifted flour, one large tablespoonful of melted butter

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