Apple Pudding

Ingredients

• 4 large Apples
• 2 oz. Butter
• ½ lb. Bread Crumbs
• 2 Eggs
• 2 oz. Sugar
• 1 gill Milk
• Nutmeg to flavour
• grated rind of Lemon

Method

1. 1

   Peel and slice apples, and stew slowly with sugar and a little water till tender.

2. 2

   Add butter, bread crumbs, milk, eggs well beaten, nutmeg, and lemon rind.

3. 3

   Mix all well, and pour into greased pie-dish.

4. 4

   Sprinkle top of mixture with brown bread crumbs, put small pieces of butter on top, and bake 1 hour.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 100. The excerpt below is the record exactly as published.

Apple Pudding: (2). fi large Apples, 2 oz. Hut, tor, \ lb. Bread Crumbs, 2 Eggs, 2 oz. Sugar, grated rind of Lemon. 1 gill Milk, Nutmeg to flavour. Peel ami slice apple.s, and stew slowly with sugar and a little water till tender. Add buttei', bread crumbs, milk, eggs well beaten, nutmeg, and lemon rind. Mix all well, and pour into greased pie- dish. Sprinkle top of iiiixture with brown bread crumbs, put small pieces of butter on top, and Ijake i liour. Apple and Rice Pudding:. Apple.9, Kice, Sugar, Lemon (grated), 2 I'lggs. Stew as many apples witli sugar as will nearly fill the dish. Have ready boiled ^ teacupful of rice and a little grated lemon peel, and add to the apples. Bake Ibis for 20 minutes. Put on the top the white of the eggs whipped to a rocky snow, iTud brown slightly. Apple and Sagfo Pudding:. 4 large Ajiples, 1 teaeupfiil of Sago, Sugar, and Lemon Llavouring. Stew the apples (pared and sliced) to a pulp, in ^ pint of water. - Boil the sago in 1 pint of water till clear (10 minutes). Add the pulp, sugar, and flavouring, and bake ;/ liour. Apple Turnover. G large Apples for 8 Turnovers, Sugar. For pastry— i lb. Flour, G oz. Butter

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