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Apple Pudding No. 2
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 151. The excerpt below is the record exactly as published.
Apple Pudding No. 2. This is best made with brown breadcrumbs. Put some butter into a stewpan, and let it become of a bright brown colour, and then fry the crumbs of a bright brown colour. Remove the greater part of the crumbs, leaving a layer of them in the stewpan, about as thick as a finger, and strew some sugar over it. Having prepared some apple sauce by boiling apples with sugar and cinnamon
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