Apple Pudding, No. 2

Name: Apple Pudding, No. 2
Yield: 2 servings
Ingredients: Eight eggs (the whites of four left out); half a pound of sugar; a quarter of a pound of butter; the crumbs of three stale rolls; one teacupful of cream; one pint of stewed apples; seasoned with lemon and nutmeg

From Virginia Cookery-book, 1884

Serves 2

Makes a pretty and palatable dish.

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. 2. Eight eggs (the whites of four left out), half a pound of sugar, a quarter of a pound of butter, the crumbs of three stale rolls, one teacupful of cream, one pint of stewed apples, seasoned with lemon and nutmeg

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