Apple Pudding

Name: Apple Pudding
Ingredients: enough sour apples to make a pint of apple-sauce; two oz. butter; four do. sugar; a little nutmeg; a little mace; the grated rind of a lemon; the beaten yolks of two eggs; one wineglassful milk

From Six little cooks, 1910

Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 28. The excerpt below is the record exactly as published.

APPLE PUDDING. Peel, quarter and core enough sour apples to make a pint of apple-sauce when stewed; they must be scantily covered with water; two oz. butter, four do. sugar, a little nutmeg and mace, the grated rind of a lemon, the beaten yolks of two eggs, one wineglassful milk

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