Apple Pudding

Ingredients

• One dozen large, tart apples
• one cupful of sugar
• the juice and rind of two lemons
• six eggs
• four tablespoonfuls of butter
• half a cupful of water
• enough puff or chopped paste to line a three-pint pudding dish

Method

1. 1

   Pare and quarter the apples.

2. 2

   Put the butter, apple, lemon rind, and juice in a stew-pan with water.

3. 3

   Cover and simmer for three quarters of an hour.

4. 4

   Rub through a sieve, add sugar, and cool.

5. 5

   Line the dish with paste.

6. 6

   Beat the yolks of the eggs and stir into the cooled mixture.

7. 7

   Bake slowly for half an hour.

8. 8

   Beat the whites to a stiff froth, add powdered sugar, cover the pudding, and cook for twelve minutes with the doors open.

9. 9

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 9. The excerpt below is the record exactly as published.

One dozen large, tart apples, one cupful of sugar, the juice and rind of two lemons, six eggs, four tablespoonfuls of butter, enough puff or chopped paste to line a three-pint pudding dish. Pare and quarter the apples. Pare the thin rind from the lemon, being careful not to cut into the white part. Put the butter, apple, and lemon rind and juice in a stew-pan with half a cupful of water. Cover tightly, and simmer about three quarters of an hour. Rub through a sieve, .add the sugar, and set away to cool. Line the dish with thin paste. Beat the yolks of the eggs, and stir into the cooled mixture. Turn this into the lined dish. Bake slowly for half an hour. Beat the whites to a stiff froth, and gradually beat into them three tablespoonfuls of powdered sugar. Cover the pudding with this. Return to the oven and cook twelve minutes with the doors 'open. Serve either hot. or cold. IIAKEP APPLE PtDDING. -Fill a three-quart earthen dish with pared and quartered apples. Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one tablespoonfui of butter, and half a cup¬ ful of water. Cover and bake thirty minutes. Make half the rule for chop¬ ped paste. Roll a piece of the paste into a strip that will reach around the pudding dish This strip should be about two inches deep. Roll the remain¬ der of the paste to cover the dish. Take the pudding dish from the oven, slip the strip of paste between the apple and the dish, and put on the-top crust. Return to the oven and bake one hour longer. Serve with a cream sauce. V*JEHLICA3r®5 IKBIAN FUBMNQ.— One quart of milk, two KJ& heaping tablespoonfuls of Indian meal, four of sugar, one of butter, Boil the milk in the double boiler, ! Spring- three eggs, one teaspoonful of salt, kle the meal into it, stirring ail the while: Cook twelve minutes, stirring often. Beat together the eggs, salt, sugar, and half a teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually on the egg mix¬ ture. Bake slowly one hour. • ffTISS WAFEM.S. — Half a pint of blanched bitter almonds, one JtJw heaping cupful of powdered sugar, the whites of six eggs

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