Apple Pudding

Ingredients

• One pound and a half of apples
• quarter of a pound of butter
• five eggs
• six ounces of sugar
• one lemon
• two table-spoonfuls of grated bread or biscuit

Method

1. 1

   Boil the apples, with two tablespoonfuls of water in the pan, on a slow fire, turning it occasionally till the apples are soft; stir in the butter, sugar, juice and grated rind of the lemon; when nearly cold, add the bread or biscuit, and the eggs, well beaten; bake it in puff paste, and serve with sifted sugar over it.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 72. The excerpt below is the record exactly as published.

Apple Pudding. Pare and cut some good baking apples as for a pie, put them into a saucepan with very little water ; cover the pan and set it on a moderate lire, turning it occasionally that the apples may soften regularly ; when about half done, drain the water from them, put them in a basin to cool, and stir in a little sugar ; line a quart basin with paste ; put in the apples ; cover with paste ; tie a cloth closely over, and let it boil an hour and a half. Any other fruit pudding may bo made in the same way. No. 241. — Baked Apple Pudding. One pound and a half of apples, when pared and cored, quarter of a pound of butter, five eggs, six ounces of sugar, one lemon, and two table-spoonfuls of grated bread or biscuit

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