Apple Pudding
From Kentucky receipt book, 1903
Serves 7
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 133. The excerpt below is the record exactly as published.
Apple Pudding. Peel and core 6 tart apples, and fill with chopped raisins. Put in baking dish and set inside stove and cook until soft. Make a custard with 1 pint of new milk, 1 teacup of granulated sugar, 2 eggs, ^ pound of almond macaroons
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