Apple Pudding

Ingredients

• a quantity of good sound apples
• a small piece of fresh butter
• scatter sugar between each
• one or two cloves
• or chopped lemon peel
• or a little grated nutmeg

Method

1. 1

   Line a well-buttered basin with paste, cut off excess, and roll out trimmings for the top.

2. 2

   Pare, core, and slice apples, layering them in the basin with sugar, cloves, lemon peel, nutmeg, and butter.

3. 3

   Pack tightly, cover with paste, seal edges, tie with a floured cloth, and boil in water for 2-3 hours.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 459. The excerpt below is the record exactly as published.

a quantity of good sound apples, put them in the basin in lay- ers, scatter sugar between each, and one or two cloves, or chopped lemon peel, or a little grated nutmeg; add a small piece of fresh butter

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