Apple Pudding
From Borwick's cookery book, 1890
Presented as published in 1890. 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 Borwick's cookery book (1890) by George Borwick & Sons, page 17. The excerpt below is the record exactly as published.
APPLE PUDDING. Pare six apples and remove the cores, place in a well- greased pie dish, and fill up the centre with sugar and 2 cloves. Pour over them a light batter, adding to the batter i teaspoonful of BORWICK'S BAKING POWDER
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