Apple Puddings (Alexandra's)

Ingredients

• half a dozen finely-flavoured apples
• a table-spoonful of water
• the thin rind of half a lemon
• two table-spoonfuls of sugar
• a piece of butter the size of an egg
• two eggs
• a breakfast-cupful of finely-grated bread-crumbs
• half a cupful of milk or cream
• a little grated nutmeg

Method

1. 1

   Simmer apples with water, lemon rind, and sugar until reduced to pulp.

2. 2

   Stir in butter, then add beaten eggs, bread-crumbs, milk or cream, and nutmeg.

3. 3

   Pour into oiled cups and bake for twenty minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 150. The excerpt below is the record exactly as published.

Apple Puddings (Alexandra's).— Pare, core, and quarter half a dozen finelj'- flavoured apples. Place them in a saucepan with a table-spoonfiil of water, the thin rind of half a lemon chopped small, and two table- spoonfuls of sugar. Simmer gently until reduced to a pulp; then stir in, while hot, a piece of butter the size of an egg, and when cold add two eggs weU beaten, a breakfast- cupful of finely-grated bread-crumbs, half a APP ( 10) APP cupful of niilk or cream, and a little grated nutmeg

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