Apple Pudding

Ingredients

• half a pound of finely-grated bread-crumbs
• half a cupful of water
• the juice of the lemon
• a large spoonful of moist sugar
• a little grated nutmeg or lemon-rind
• little pieces of butter here and there

Method

1. 1

   Butter a pie-dish and cover the bottom with a layer of bread-crumbs.

2. 2

   Add a layer of sliced apples, sprinkle with nutmeg or lemon-rind, and moist sugar.

3. 3

   Fill the dish with alternate layers of bread-crumbs and apples, with crumbs on top.

4. 4

   Pour water and lemon juice over it.

5. 5

   Bake in a moderate oven until browned and apples have fallen.

6. 6

   Serve with powdered sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1952. The excerpt below is the record exactly as published.

half a pound of finely-grated bread- crumbs. Butter a pie-dish, and cover the bottom with a layer of bread-crumbs. Add a layer of sliced apples, and sprinkle over these a little grated nutmeg or lemon-rind, and a large spoonful of moist sugar. Fill the dish with | alternate layers of bread-crumbs and apples, and i let crumbs form the uppermost as well as the | lowest layer. Place little pieces of butter here | and there on the top of the pudding, and pour j half a cupful of water and the juice of the i lemon upon it. Bake in a moderate oven, j When the surface of the pudding is brightly i browned, and the apples have fallen, it is done j enough. Serve with finely-powdered sugar. I If liked, six ounces of beef suet may be substi- i tuted for the butter, and the ingredients may be ! mixed thoroughly, put into a buttered mould, i and boiled instead of being baked. Time to ! bake, about two hours, less or more according to the quality of the apples; to boil, four hours. Probable cost. Is. Sufficient for four ■or five persons. Swiss Trifle. — Crumble a quarter of a pound of macaroons, and a quarter of a pound of ratafias, and put them into a glass dish. Pour a glassful of brandy upon them, and let them soak for a while. Sweeten a pint of cream, and flavour with lemon-rind or any suitable flavouring. Put it into a saucepan, and stir into it a table-spoonful of ground rice which has been mixed to a smooth paste with a little cold milk. Let it boil gently till it begins to thicken, and stir it aU the time. Pour it out, and when it is almost cold add the strained juice of two lemons. Pour the mixture upon the cakes. Stick blanched almonds into it, and let it stand an hour or two before it is used. Time, a quarter of an hour to boil the milk with the rice. Probable cost, exclusive of the brandy, 2s. 4d. Sufficient for four or five persons. Sydney Smith's Becipe for Salad {see Poet's Recipe for Salad). Syllabubs. — Soak the thin rind of a fresh lemon in a pint of sherry or madeira, and let it remain all night. Sweeten it well, and add three table-spoonfuls of brandy, a pint and a half of rich cream beaten up with the white of an egg, and the juice of the lemon

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