Apple Pudding

Ingredients

• Six apples chopped fine
• 2 eggs
• 1 pt. bread crumbs
• 1 cup brown sugar
• 1 teaspoon cinnamon

Method

1. 1

   Mix all ingredients and put in a buttered dish.

2. 2

   Bake in a Jewel Range for 1 hour and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 66. The excerpt below is the record exactly as published.

apple Pudding. Use canned pineapples, tbe sliced variety. Put one large slice at eacb side of a mould holding a quart, and cut enough of the rest of tbe fruit into snu\ll i)ieces to fill a large cup ball" fidl. Pill another large cup tbree-fourtbs full of juice and put on fire witb tbe volks of 4 eggs l)eaten and stir until it begins to tbickeu. Pu-at till smooth, then add tbe half cup of cut pineapple and i)ut aside to cool. Wbip i :. pt. cream until tbick. :\lix with the ega: mixture. Pill mold and pack m ice and salt for 3 hours. ^^^^- Bilkey. 94 SUPERIOR COOK BOOK Pineapple Tapioca Pudding. Si»;ik 1 ciii) tapioca nxrv iiiiilil in |ilciil\ of walcj'. In nioi'niii,:^' drain nlT an\- water that remains: add ' ;_. v\\]) warm watci-. and cdok in douMc lioilcr. Wdicn almost clear, add V [. cups su,i;ar, juice of "J lemons an.d one can of ui'ated pineapide. I^et boil n|). i-enio\'e from (ire and add jieaten whites of :! eii^s. After 5 nnnutcs ser\'e cold with plain hoiled custard to which add [-j pt. whipped crea.m. ]\ri;s. II. .Iakdix'ki:. Coffee Tapioca. Soak I cnp of [leai'l tapioca I'' h.ours or lon^ei'; drain olT water and add '' cup.- of coU'ee. 1 scant cup of sui^aT. 1 scant teaspoon of salt. ]>oil 1 honi' oi- lonucr till all tapioca is soft. Stir in 1/. teaspooii \anilla. ^louhi and ser\e with cream. ]\li;s. ('. v. \l. TowxsEXD. A Good Dessert. Chop ((uite iiiie ^/{. Ih. of walnut meats and J/L> "'• <d' dates, adil 1 cup ^liTanulated su^-ai', 1 teas])oon bakin.ii" ])ow(ler. .") tablespoons of hi'cad crunihs. the well-heaten yolks n\' (i e,i;;us. adding' the whites stiffly heaten last. Spi'ead veiw tinn in shallow ,i;'rt'ased tins and hake in a Jewel I'anuc. "When cool it will fall an<l must be picked from the tins with a fork. Heap in a dish and cover witli whipped cream. 3li;s. E. C'o()L1':y. Apple Pudding. Six apples chopped line. "J euus. I pt. bread ci-und)s. 1 cup brown suLi'ar. 1 ^, tea- spoon cinnamon, little clo\es and nutm(\u-. Mi.\. ]iut in buttere(l dish. I'ake in a Jewel Iian^^e 1 hour and eat with cream. Mi;s. W. 15. Xasox., iiipon. Prune Whip. ()ne lb. prunes stewed and put through strainer, whites of (i e,i;'i:'s ( I will do), \vhip into i)runes, flavor either vanilla, rose, or almond, slightly; l)nttei- plain mould, pour in mixture and hake a liglit In-own. Turn out in center of dish. .Make a liglit custard sauce and pour round mould. To he served cold. Angel food, lady-fingcu's or a plain sponge cake is nice with this. .AFus. Fox. Creamed Rice Pudding. '^'ake 1 cup i-ice. wash and ])ut on to boil in lots of water and a ])inch of salt : do not stir. \\'hen rice is soft, pour olf all the .water. Whip 1 cu[) of sweet cream and stir into the v\(v. sweeten to taste. Serve with cherry sauce. Sauce. Pour off the juice from a can of chej'ries and ]mt on to heat. When hot, stir in a teaspoon of cornstarch wet in a little c-old water. Mi;s. Si'OELEY, Xegaunee. Old Fashioned Rice Pudding Four tablespoons rice, 1 ([t. sweet milk, 'i tablespoons sugar, piece of butter size of a hickory nut, a little ground cinnamon. Bake in a Je^^■el range 2 hours in slow oven, the first hour keep pudding dish covered and stir pudding often. About lA hour before done stir in a good pinch of salt. When done this sliould Ik- of almost the consistency of very thick cream. Serve with hard sauce. j\rrjS. XlGllTIXGALK. Brown Pudding. I'wo cups brown sugar

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