Apple Pudding

Ingredients

• 1^ lbs. peeled apples
• 4 eggs
• a piece of butter -| the size of an egg
• flour to stiffen

Method

1. 1

   Make apple sauce from apples, sweeten and spice to taste, add eggs, butter, and flour.

2. 2

   Bake in a quick oven.

3. 3

   Serve with sauce or sugar and cream.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 246. The excerpt below is the record exactly as published.

apple puddings. ORANGE SAUCE. — Use 1 cup hot water, 1 cup sugar, ^ yup butter, 1 heaping tablespoon of corn-starch wet in the strained juice of 2 acid oranges (the red, or blood oranges are the best); boil the water, sugar and orange ijeel until the sugar is dissolved; then add the corn-starch and orange juice, and let boil until it thickens; take out the orange peel and add the butter, with 1 saltspoon of salt; stir well together, and serve. PINEAPPLE SAUCE. — Use 4 tablesi^oons sugar (heaping), 2 tablespoons of butter, white of 1 egg (beaten), pineapple to flavor. Mix the sugar, butter and beaten egg, and add the flavor. Shape it into a pyramid, and make the sides like a pine=aj)ple, using the point of a teaspoon. Any other flavor can be used, if preferred. PLAIN PUDDING SAUCE — Beat together thoroughly, 1 table- spoon butter, 4 tablespoons sugar, and 1 tablespoon flour; add the white of 1 egg, well beaten, and -| cup boiling water, and any flavor- ing desired. This makes a good sauce for ordinary uses, although most sauce recipes call for more butter. It goes well with any hot pudding. PLUM PUDDING SAUCE.— Rub 2 spoons of corn^starch smooth with a little milk, and stir it into 1 pint of boiling water; add a large piece of butter, and use currant jelly to flavor it with. It may be well to know that a good foundation for plum pudding sauce is the liquor in which it was boiled, as that is quite rich. Plum Pudding Sauce No. 2.— Use fresh butter and pulverized or granulated sugar beaten together until the mixture becomes of the consistency of cream. SWEET PUDDING SAUCE.— Beat to a cream ^ cup butter and 1 cup sugar; thicken 1^ cups boiling water with a very little corn- starch (just enough to make it creamy); let it boil, draw to the back of the stove, and stir the butter and sugar in quickly. Flavor with vanilla, lemon, nutmeg, or anything preferred. VANILLA SAUCE — Use the yolk of 1 egg, whites of 2 eggs, ^ cuj) sugar (powdered), 3 tablespoons sweet milk, 1 teaspoon of PUDDINGS 321 vanilla. First beat to a stiff froth the whites of 2 eggs; beat the sugar in next; then the yolk of egg, and the milk and vanilla last. Serve at once. Most suitable for light puddings. VINEGAR SAUCE. — Use 1 tablespoon of flour, 1^ tablespoons of vinegar, 1 cup sugar, 2 cups boiling water, 1 teaspoon of butter, a pinch of salt, nutmeg. Mix the flour in a little water and stir in the vinegar, sugar, salt and nutmeg; add the boiling water, and boil 10 minutes; add the butter last, just as it is about to be taken from the stove. WHITE PUDDING SAUCE — Take 1 cup granulated sugar, 1 tablespoon butter, and a little salt, pour on 1 cup boiling water, and, when it boils, thicken with 1 large tablespoon of flour blended in 3 of milk; boil 1 minute, flavor with lemon, take from the fire, and stir in the whites of 3 eggs beaten to a stiff froth, with 1 tablespoon of powdered sugar added. PUDDINGS. Puddings are less expensive than pies, and they are also much more wholesome. ALMOND PUDDING. 1 pint of milk. 1 teaspoon lemon essence. 2 ounces of almonds. 3 tablespoons of flour. 4 ounces of sugar. 1 ounce of butter. 3 eggs. Boil the milk and let it cool; beat the eggs lightly with the flour; blanch the almonds, and pound in a mortar to a paste with the essence of lemon, or use peach water; melt the butter in the milk, add the sugar and pounded almonds, and beat all well together. Bake in buttered cups, or small molds. The almond is the fruit of a tree which grows to a height (•"f 20 to '60 feet, and resembles the peach. There are 2 varie- liefs the sweet and the bitter. The bitter are smaller and thicker than the sweet, and contain prussio acid, a most ac- tive poison. In domestic economy the sweet should always be used in preference to the others. Although considered nourishing they often disagree with those of weak digestion. APPLE PUDDING.— Use 1^ lbs. peeled ap- ples; make it into apple sauce, sweeten and spice to taste, add 4 eggs, a piece of butter -| the size of an egg, and flour to stiffen

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