Apple Pudding
From The Atora book of tested recipes, 1930
Sufficient for 6 to 8 persons.
Presented as published in 1930. 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 Atora book of tested recipes (1930) by Hugon & Co, page 4. The excerpt below is the record exactly as published.
APPLE PUDDING Peel, core, and slice 2-lb. apples. Make crust, following directions for ‘*‘Suet Crust for Puddings,’’ and roll out fairly thin. Line greased basin with crust, fill in with the fruit, sprinkled over with two or three oz. moist sugar, according to tartness of fruit. Add half a dozen cloves or juice of half alemon
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