vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Pudding, No. 3
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 85. The excerpt below is the record exactly as published.
Apple Pudding, No. 2. Bring to a boil a pint of milk, stir in half a pint of Indian meal| one teacup of molasses, a little salt; pare and core and cut in thin slices six apples, butter a pudding-dish, scatter the apples in it, pour over the milk and other ingredients, stir it togetheri and bake in a quick oven about three-quarters of an hour. This is a very nice pudding. * Apple Pudding, Ho. 8. Peel, core and out in quarters tart juicy apples, and stew them in as little water as possible, press them through a cullender, and to one quart of the stewed apple add sugar to your taste, a salt- spoonAil of cinnamon, the same of grated nutmeg, two table- spoontfnl of brandy, four eggs beaten light, and a piece of butter the siie of an egg melted and stirred in
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