Apple Puddings

Ingredients

• lb. apples
• 1 oz. butter
• Rind of  lemon
• £ cupful bread-crumbs
• 1 table-sp. sugar
• 1 table-sp. milk
• 2 small eggs
• Brown bread-crumbs

Method

1. 1

   Peel and slice apples, stew with butter and lemon rind until smooth.

2. 2

   Remove from heat, add bread-crumbs, sugar, milk, and yolks of eggs.

3. 3

   Mix well, fold in beaten egg whites, fill greased moulds, and bake until risen and firm.

4. 4

   Serve with lemon sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 659. The excerpt below is the record exactly as published.

£ cupful bread-crumbs. Apple Puddings 1 table-sp. sugar. 1 table-sp. milk. 2 small eggs. Brown bread-crumbs. Peel and slice the apples thinly, then weigh them. Put them into a saucepan with the butter and grated lemon rind and stew them slowly until reduced to a smooth pulp, adding a little water if necessary. When ready, remove the saucepan from the fire, add the bread-crumbs, sugar, milk, and yolks of eggs, mix well and, at the last, stir in the whites of eggs beaten to a stiff froth. Half fill small moulds that have been greased and lined with browned bread-crumbs, and bake in a moderate oven until well risen and firm to the touch. Turn out and serve with lemon sauce. Time to bake, 15 to 20 minutes. Sufficient for 3 or 4 persons. Probable cost, Id. 1816. Apple Sago Pudding 1 cup sago. 4 cups water. 1 cup sugar. 1 lb. apples. Wash the sago, put it into a basin with the water and soak all night. Next day add to it the sugar and the apples, peeled, cored, and finely chopped. Mix well and pour all into a greased pie dish. Bake in a moderate oven and serve either hot or cold. Cream or custard sauce should be served separately. Note. — Tapioca may be used instead of apples. Time to bake, 1 to 1| hours. Sufficient for 4 or 5 persons. Probable cost, 6d. 1817. Apples and Semolina au Gratin (Pommes Gratinees a la Semoule) 4 large apples stewed in syrup. 3 cupfuls of milk. 2 table-sps. semolina. Sugar. 2 or 3 yolks of eggs. Vanilla. 3 macaroon biscuits. A little butter. Peel the apples, cut them in quarters, and cook them in syrup according to directions given in Recipe 2083, then drain them well. Put the semo- lina into a saucepan with the milk and cook it until soft; sweeten it to taste, and flavour with vanilla or any other flavouring preferred. Then stir in the yolks of eggs without letting the mixture boil again. Grease a fireproof dish or pie dish, and arrange the semolina smoothly at the bottom. Place the apples on the top, in a circle or according to fancy. Crush the macaroons to crumbs and sprinkle them on the top. Put a few pieces of butter here and there, and bake in a moderate oven until thoroughly hot throughout. Serve in the same dish. Apricot or orange sauce may be served separately. Sufficient for 3 or 4 persons. Probable cost. Is. 1818. Baked Apricot Pudding | tin apricots. 2 oz. potato flour. 1 oz. butter

Cook this with the app: pantry check, scaling, and the assistant.