Apple Pudding

Ingredients

• cup sugar
• half pint water
• pound cored, pared and quartered apples
• a little lemon extract
• cup sugar
• butter

Method

1. 1

   Stew apples with water, sugar, and lemon extract until soft.

2. 2

   Cut biscuits, fry in butter, layer with apples and jam.

3. 3

   Make ahead and top with whipped cream before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 476. The excerpt below is the record exactly as published.

Apple Pudding sprinkle sides of buttered dish witli bread-crumbs and put a layer in bottom, upon this drop a little melt- ed butter and then put a layer of dried apple sauce, or fresh fruit may be used, mash ana flavor with lemon extract or canned raspberry or Btrawberrry juice, dotting the layer with raisins, then a layer dessicat* ed cocoanut, soaked in a little milk, then crumbs and so on till dish is full, with crumbs and butter last ; bake half an hour serve with Vanilla Sauce made by beating quarter-pint each cream and milk, adding a teaspoon corn-starch made smooth in a little milk, half cill sugar ana flavoring with vanilla ; when almost cold stir in the beaten yolk of one egg and pour around the pudding. With Rasp* berriesj use fresh berries, without cooking, instead of the apple sauce, omitting raisins and cocoanut, although latter is very nice with berries. Some cover either pudding with a plate, removing just before it is done, to brown top nicely. Serve hot or cold. Equal amount crumbs and fruit mav be used, but it is nicer with twice as much firuit as crumbs. Any iresh or dried berries of any kind may be used, first cooking the latter. Thin slices of bread, buttered on both sides, may be substituted for the crumbs, with uncooked sliced apple sprinkled with butter, sugar and cinnamon for the sauce or berries ; putting in layer of bread first, with top layer apples, or the buttered oread last, when it should be covered with a plate as above. Apples may be flavored with grated lemon rind or nutmeg. Bake from half to three-quarters of an hour. Serve with sugar and cream, or any sauce preferred ; or use only two layers of bread and butter, one at bottom and top with apples between. Make Currant Pud" ding same, using ripe stewed currants instead of apples, and Blue* berry Pudding is delicious made as above, first stewing the fruit or not as wished. Any berries may be used same. Serve cold. For an Apple Charlotte Pudding^ stew pound cored, pared and quartered apples with half pint water, cup sugar and a uttle lemon extract

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