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Apple Pudding, No. 1

Name: Apple Pudding, No. 1
Yield: 3 servings
Ingredients: about a quart of stewed apples; one pound of sugar; half a pound of butter; the yolks of eight eggs; the whites of four; half a teacupful of cream; flavor with what you like — nutmeg or two lemons

From Virginia Cookery-book, 1884

Serves 3

Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 84. The excerpt below is the record exactly as published.

Apple Pudding, No. 1. Prepare about a quart of stewed apples, mashed per- fectly smooth ; to these add one pound of sugar (fair brown even better than white), half a pound of butter, the yolks of eight eggs, and the whites of four ; add half a teacupful of cream

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