Apple Pudding

Ingredients

• six large, tart apples
• a lump of butter about the size of a small egg
• sugar to taste
• a very little cinnamon
• three eggs

Method

1. 1

   Pare, core, and cut apples into small pieces.

2. 2

   Cook until done, mash, and mix with butter, sugar, and cinnamon.

3. 3

   Beat in eggs, layer with breadcrumbs in a baking dish, and bake for about half an hour.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 341. The excerpt below is the record exactly as published.

Apple Pudding whipped cream. It should not be made very long before it is used. Almond and Orange Pudding. — Take the outside rinds of three sweet oranges, boil them in several waters till they are tender ; pound them in a mortar with % lb. of sugar ; blanch l/z lb. of sweet almonds and beat them very fine, with rose-water to keep them from oiling. Break six- teen eggs, but froth only six of the whites ; beat very light the yolks and the remaining whites ; cream also i lb. of fresh butter, and beat all these ingredients well together until per- fectly light. Then lay a thin puff paste in the bottom of pie-plates, and, pouring in the batter, bake. Sift sugar over the top when the pud- dings are drawn from the oven. Amber Pudding. — Peel six apples; cut out the core and cut them into slices. Put them into a stewpan with 3 ozs. of sugar, 2 ozs. of butter, and the peel and juice of a lemon. Stew the apples till they are quite tender. Pass them through a sieve into a large bowl, and stir to the puree the yolks of three eggs. Line a pie-dish with puff paste. Pour the mixture into the dish, and put it into the oven for twenty minutes. Whip the whites of the eggs to a stiff froth. When the pudding is set, put the white of an egg on the top, and sift sugar over it. Put it back into the oven to set, but do not let it take any color. Amherst Pudding (without eggs). — Three cupfuls of sifted flour, two- thirds of a cupful of molasses, one cupful of milk, one cupful of suet chopped fine, Yz lb. of raisins, half a nutmeg, half a teaspoonful of ground cinnamon, teaspoonful of soda, quar- ter teaspoonful of salt. Into the flour put the suet, raisins (stoned and chopped), salt, and spices. Add the molasses, then the milk, to which the soda, previously dissolved in a little of the milk (taken from the cupful) has been added. Steam for three hours in a tin pudding-boiler. If suet cannot be had, substitute half a cupful of melted butter. Apple Charlotte. — Dry in the oven stale bread enough to form, when rubbed, a pint of crumbs; when brit- tle, roll it very fine. Pare, quarter, and core six large, tart apples ; then cut each quarter into four pieces, once lengthwise and once across. Beat well together, as for cake, butter, the size of a small egg, one cupful of white sugar, the yolks of four eggs, three pints of milk, and a little cin- namon and nutmeg ; add the bread- crumbs, then the apples, and, pouring into a yellow baking-dish, cook slowly from half to three - quarters of an hour. When cold, beat the whites with half a cupful of pulverized sugar, and frost the charlotte. “Set” the frosting by putting it into a hot oven or with a salamander. Eat cold .with cream. Another way : — Line a baking-dish with slices of buttered bread, put in a layer of sliced apples, with sugar and a little butter, then a layer of buttered bread, and so on until the dish is full, covering with bread. To be eaten warm with sweet sauce. Almost all other fruits can be used in this way. Apple Pudding. — Select juicy ap pies that are a little acid. Pare, core, and cut them into small pieces ; when you have about three pints, put them on to cook. Let them stew until entirely done ; take them off the stove, mash them well, and add a lump of butter about the size of a small egg, sugar to taste, and a very little cin- namon

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