Apple Pudding
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Can be made with other fruits like plums or raspberries.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 100. The excerpt below is the record exactly as published.
Apple pudding. Eel à la tartare. Brown some chopped carrots, onions, and a bouquet of mixed herbs in butter; sprinkle with flour, and moisten with white wine; cook for half an hour, and pass through a tammy. Skin your eel, roll it round into a spiral shape, and cook in the sauce ; when done, place it on a dish, and leave until cold, after which dip into beaten yolks of egg, bread-crumb it, and broil over a slow fire ; hold hot coals over the eel so as to save turning it; serve on a round dish, with either anchovy butter or remoulade sauce. Broiled rabbit. Split open your rabbit, beat until flat, wrap it up in buttered sheets of paper, and broil; when done, remove the paper, and serve with either anchovy butter, or butter mixed with chopped herbs. Apple pudding. Roll out some paste very thin, cover it with sliced apples, sprinkle with plenty of sugar
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