Apple Pudding

Ingredients

• Pare and core six apples
• one and one-half cup of sugar
• small piece of butter
• one quart of boiling water
• three tablespoons corn starch
• pinch of salt

Method

1. 1

   Put apples in a bake dish and cover with sugar and butter.

2. 2

   Boil water, stir in corn starch, salt, and sugar until clear, then pour over the apples and bake until done.

3. 3

   Eat with cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 69. The excerpt below is the record exactly as published.

small piece of butter rubted into flour, water sufficient to make a stiff batter. Drop this bat- ter on top O; the sliced apples in pieces about the size of a walnut, cover and boil on top of stove about half an hour. To be eaten Avith sugar and cream. APPLE PUDDIXG. Mrs. L. A. Babeock. Five apples peeled and quartered, one-half cup but- ter, one-half cup sugar, two eggs. Beat until light and creamy. Pour over the apples and bake thirty minutes. APPLE PUDDIXG. Bessie Myrl White. Pare and core six apples, put in a bake dish and cover with one and one-half cup of sugar and small piece of butter. Take one quart of boiling water, stir in three tablespoons corn starch, pinch of salt and one £ PUDDINGS 143 half cup sugar. Boil until clear then pour over the apples and bake until done. Eat with cream. DRIED APPLE PUDDING. Edith Burlingim, Lincoln, Neb. Three cups dried apples soaked over night in just the quanity of water they will absorb. Cook in one and one-half cups molasses one hour, then take one egg well beaten, one cup milk, sweet or sour, one tea- spoon soda stirred in one cup molasses, one teaspoon cinnamon, one teaspoon cloves, one-half nutmeg (grated), one-half cup shortening, one cup raisins, flour to thicken thick. Steam three hours. Sauce : — One cup boiling water, two teaspoons corn starch, one lemon, one cup sugar. Boil ten minutes. APPLE TAPIOCA. Mrs. Silas Porter, Topeka, Kan. Soak one cup tapioca in one quart water over night, pare and slice a dish of apples, adding a little water and sugar. Bake. When nearlv done, pour tapioca over apples and return to oven. Cook until it jellies. Eat with cream and sugar. Rice may be used the same way. BREAD PUDDING. Mrs. J. A. Hickman. One pint bread crumbs, one cup molass?s, one rai- sins (seeded), one of water, one of flour, one egg, one teaspoon of soda; steam two hours. BROWN PUDDING. Mrs. Anna Duke Richardson. One and three-fourths cups of flour, one-half cup molasses, one cup fruit (chopped), one-half cup suet cut very fine, pinch of salt

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