Apple Pudding

Ingredients

• the remainder of the apple pudding of the previous day
• a few more apples cut into slices
• cover it with brown sugar
• a little water

Method

1. 1

   Put the remainder of the apple pudding into a pie dish, add a few more apples cut into slices, cover with brown sugar and a little water to prevent burning.

2. 2

   Bake for one hour.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 197. The excerpt below is the record exactly as published.

Apple pudding, boiled 4^ hours, the crust made from beef dripping, L L 2 5i6 HOMELY FARE Supper. Stewed white haricots. Mode. — The haricots require soaking for two days in several waters ; then put them in boihng water and boil until tender. This should be done in the morning, as haricots vary so much, some taking only one hour while others are scarcely cooked in three. When quite boiled, drain them from the water and put them in a stewpan in which a small onion cut in dice has first been fried. Add to this whatever gravy you may have, or, if none, a breakfastcupful made with Liebig. Let it all simmer together for about f of an hour, and serve very hot.— Tapioca pudding, cooked in the same way as the rice pudding ; it does not require washing. Tuesday. Breakfast. I soup plate of bread and milk. Sardines. Tea. Bread. Dinner. Minced beef, the remnant of the piece of bacon, and any other scraps there may be, all mixed together. Potatoes. Stewed Spanish onions. The remainder of the apple pudding of the previous day, put tidily into a pie dish, adding a few more apples cut into slices ; cover it with brown sugar and a little water

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