Apple Pudding (Baked or Stewed)

Ingredients

• 1 pint floilr
• i cup butter or dripping
• 1 cup milk
• 1 t«p. oreani of tartar
• 8 tbapt. ragar
• ^ tHp. salt
• 1 ogg-
• i tHp. soda sifted into the flour
• 6 tart apples

Method

1. 1

   Mix the dry ingredients, as in biscuits, beat the egg and mix it with the milk, stir this into the dry mixture.

2. 2

   Core, pare and cut the apples into quarters.

3. 3

   Place in the bottom of a pudding dish, sprinkle over them the sugar; a little nutmeg or cinnamon may be added if desired.

4. 4

   Put the mixture over this, lifting the apples with a fork or spoon so as to let the mixture penetrate to the bottom of the pan.

5. 5

   Bake in a moderately-hot oven about thirty minutes, or steam one hour.

6. 6

   Serve with lemon sauce or thin custard.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 37. The excerpt below is the record exactly as published.

APPLE PUDDING (BAKED OR STEWED). 1 pint floilr. i cup butter or dripping. 1 cup milk. 1 t«p. oreani of tartar. 8 tbapt. ragar. ^ tHp. salt. 1 ogg- i tHp. soda sifted into the flour. 6 tart apples

Cook this with the app: pantry check, scaling, and the assistant.