Apple Pudding
From Jane Hamilton's recipes, 1909
Wash the salt out of the butter for this pudding. The apples should be stewed dry.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 29. The excerpt below is the record exactly as published.
To one pint of stewed apples put twelve ounces of brown sugar, half a pound of fresh butter, and eight eggs
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