Apple Pudding
From The home science cook book, 1902
Raw apples may be used, baking for an hour until tender.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.
Apple Pudding. Fill a buttered pudding-dish with alternate layers of bread-crumbs and apple sauce which has been sweet- ened and slightly spiced. A tablespoon of butter melted and mixed with the top layer of crumbs will give a crisp crust. Cover with a plate and bake slowly for half an hour
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