Apple Pudding

Ingredients

• Peel and cut up 4 large apples
• add i table-spoonful of moist sugar
• and i of cloves

Method

1. 1

   Make a good paste, roll it out, and place in a basin rubbed with dripping.

2. 2

   Fill with apples and cover with paste.

3. 3

   Boil for 2.5 hours if made with dripping, or 1 hour if made with suet.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 119. The excerpt below is the record exactly as published.

APPLE PUDDING. Butter a pudding dish and place in it alternate layers of bread crumbs and thinly sliced apples. When the dish is filled (sprinkle sugar, over each 340 DOMESTIC GUIDE. layer) let the top layer be of bread crumbs, over which 2 or 3 table-spoonfuls of melted butter should be poured. Bake in a moderately hot oven and place 2 or 3 nails under the dish, so it w^ill not burn on the bottom. Let it bake ^ or a whole hour, according to the cooking qualities of the ap- ples. RICE PUDDING. Soak I cupful of the best rice, and after soaking 4 hours drain it off. Place the rice in a pudding dish, and add i cupful sugar, i tea-spoonful salt, and 1 1 cupfuls milk and spice. Put in a moderate oven and bake from 2 to 3 hours, stirring occa- sionally at first if the rice settles. GELATINE PUDDING. One ounce gelatine, i pint cold milk. Set on the range and let it come slowly to a boil, stirring occasionally. Separate the yolks and whites of 6 fresh eggs, and beat the yolks well and stir slowl}' into hot milk. Add half a pound of granulated sugar. When quite cold stir in a quart of whipped cream flavored with vanilla and lemon extract mixed. Have the whites of the eggs beaten very stiff, and stir in the last thing. Put on ice. TAPIOCA PUDDING. Soak 8 table-spoonfuls of tapioca in a quart of warm milk till soft, and then add 2 table-spoonfuls of melted butter, 5 eggs well beaten, cinnamon and sugar to your taste. Bake in a buttered dish with- out any lining. COOKING DIVISION. 34I NO. 2. Put a tea-cup of tapioca and tea-spoonful of salt into a pint and a half of water, and let them stand 5 hours where they will keep warm. Two hours before dinner pare and core 6 apples, place in a pudding dish, and fill the holes with sugar, over which sprinkle cinnamon. Add a tea-cup of water and bake i hour, turning the apples to pre- vent burning. When the apples are soft pour over them the tapioca and bake I hour. Serve with hard sauce of butter and sugar. APPLE PUDDING. Make a good paste, roll it out and place in a basin rubbed with dripping. Press out the plaits, so that the crust may be of an equal thickness all around. Peel and cut up 4 large apples, put half of them in, and then add i table-spoonful of moist sugar and i of cloves

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