Apple Pudding
From Physical culture cook book, 1901
Peaches can be served in the same way.
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 47. The excerpt below is the record exactly as published.
Apple Pudding. — Fill a buttered baking dish with sliced apples and pour over the top a batter made of one tablespoonful of butter, one-half cup of sugar, one egg, one-half cup of sweet' milk, and one cup of flour in which has been sifted one teaspoonful of baking powder. Bake in a moderate oven till brown. Serve with cream and sugar, or liquid sauce. Peaches are very nice served in the same way. 2. Dutch Apple Pudding. — One pint flour, one and one-half teaspoonfuls baking pow- der, one-half teaspoonful salt. Rub one- quarter cup butter in-to 'the flour, beat one egg light, add to it three-quarters cup cold water, and stir into the flour. Spread in well-buttered shallow pans. Pare, core and quarter four or five sour apples
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