Apple Pudding
From The New century cook book, 1899
Serves 5
Mrs. A. R. Clark.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The New century cook book (1899), page 124. The excerpt below is the record exactly as published.
six or eight apples, stew them till tender, then pour them into a colander to drain; after the water is all drained out, press the pulp through the colander; to this add a little vanilla and sugar enough to sweeten; add the beaten whites, beating all very thoroughly; place on the ice; serve with boiled custard. The sauce is made of the yolks of the eggs and about one-half pint of milk. Mrs. N. C. F. Apple Pudding. ' Line pudding dish with lady fingers or slices of stale cake; fill dish nearly full of sliced apples. Make custard with one cup sugar, three eggs (yolks only), three cups milk. Pour this over apples and bake them. Beat whites of eggs
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