vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Pudding
From The national course in home economics, 1917
Serves 1
Recipe by Ivy Dellbridge.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 196. The excerpt below is the record exactly as published.
APPLE PUDDING. Peel, core and slice enough apples to fill a baking dish. Butter the dish thickly, and put in the apples in layers, alternating them with stale cake-crumbs, and a little melted butter, using two tablespoonfuls of the latter to one pint of apples. Let the last layer be a thick one of cake- PUDDINGS AND PUDDING SAUCES. 27S crumbs. Set the dish in a moderately hot oven until the apples are ten- der, then beat together two eggs and two tablespoonfuls of sugar (more sugar if apples are tart), take one cupful of milk
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