Apple Pudding A La Reine
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Serve with English Cream Sauce with sliced almonds.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 61. The excerpt below is the record exactly as published.
APPLE PUDDING A LA REINE. Prepare a compote of apples No. 31. Cut some sponge or pound cake in dice. Butter and sugar the pudding forms; flU the molds with alternate layers of cake and apples; finish with cake. Pour over a custard No. 161
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