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Apple Pudding

Name: Apple Pudding
Yield: 8 servings
Ingredients: a dozen large apples; cinnamon; two or three cloves; the grated rind of a lemon; a quarter of a pound of butter; the beaten yolks of four eggs

From The thorough good cook, 1895

Serves 8

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 216. The excerpt below is the record exactly as published.

Apple Pudding. Pare, core, and stew the apples in a small stew-pan, with cinnamon, two or three cloves, and the grated rind of a 406 THE THOROUGH GOOD COOK. lemon. When soft, sweeten tlieni to taste. Pulp tlieni through a sieve, and add the beaten yolks of four eggs, a quarter of a pound of butter, the grated peel and the juice of a lemon. Mix the ingredients well, and bake for half an hour in a dish lined with good puff-paste. 12. Apple Pudding, Baked. Take one dozen large apples

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