Apple Pudding - Mrs. J. C. Dickson

Ingredients

• Sift 1 pt. of flour
• 3 level teaspoons baking powder
• saltspoon of salt
• 1 cup of milk
• l^'beaten; egg
• half a dozen apples

Method

1. 1

   Spread on a shallow pan.

2. 2

   Stick the apple pieces in rows with the sharp edge down in the batter.

3. 3

   Sprinkle with sugar using more or less as the apples require.

4. 4

   Bake in a rather quick oven and serve in squares with a liquid sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 52. The excerpt below is the record exactly as published.

1 cup of milk. Sift together 2 cups of flour and 2 teaspoons of baking powder; add the flour to the mix- ture, and stir well. Cover the apples with the mixture and steam i hour; serve with a cream or foaming sauce. APPLE PUDDING — Mrs. Grandjean. 6 eggs, 6 tablespoons bread crumbs, 6 tablespoons currants, 6 table- spoons sugar, 1 piece butter (size of walnut), 6 apples chopped fine. 1 wineglass wine, 1 teaspoon cinnamon, l^ teaspoon cloves, V2 tea- spoon nutmeg. Steam 3 hours. Eat with hard sauce. GOOD APPLE DUMPLINGS — Mrs. C. A. Thayer. 1 pt. flour, 2 tablespoons butter, 2 teaspoons baking powder, wet up^ with cold water or milk. Roll cut into sheets and cut into pieces large enough to cover an apple. Pare and core the apples and cut if necessary and wrap closely in the pieces of dough. Place in a deep baking dish and cover with a cup of sugar, bits of butter and hot water. Bake in a moderate oven. The same dough can he used for a roll of any kinidi and steamed. 118 PUDDINGS APPLE PUDDING— Mrs. J. C. Dickson. Sift 1 pt. of flour -with 3 level teaspoons baking powder and saltspoon ■of salt, add 1 cup of miji, l^'beaten; egg and spread on a shallow pan. Pare, core and quarter half a dOzen apples

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