Aunt Rachel’s Apple Pudding

Ingredients

• 1 cup flour
• 2 tablespoons butter
• 1 tablespoon Blue Ribbon baking powder
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 3/4 cup milk
• 1 cup finely chopped tart apples
• 1/2 cup brown sugar
• a little Pure Gold nutmeg
• small bits of butter

Method

1. 1

   Roll dough thin, spread with apples, sprinkle with brown sugar and nutmeg, dot with butter, roll up, cut in slices, lay flat in baking dish, pour over sauce made of sugar, flour, salt, and boiling water.

2. 2

   Stir until thickened and add butter.

3. 3

   Bake until light brown.

4. 4

   Serve hot.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 55. The excerpt below is the record exactly as published.

1 cup brown sugar, 1 cup grated raw carrot, | cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 teaspoon salt, 1 teaspoon baking soda, 1 tablespoon Pure Gold extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Pure Gold cinnamon, cloves and nutmeg, 2 tablespoons sour milk or enough to made a drop batter. Fig Pudding—2 cups bread crumbs, } cup flour, 14 teaspoons Blue Ribbon baking powder, 34 teaspoon salt, 4 teaspoon each Pure Gold cinnamon and nutmeg, 1 cup brown sugar, ? cup suet, 3 cup milk, 2 eggs, } pound figs cut fine. Steam 24 to 3 hours. Suet Pudding—+3 cup beef suet, chopped fine and free from skin, } cup brown sugar, 1 cup raisins, $ cup currants, 1 teaspoon Pure Gold pastry spice, 2 cups sifted flour, 4 teaspoon salt, 4 teaspoons Blue Ribbon baking powder, 2 cup milk. Mix all dry ingredients together and then add milk. Steam 2+ to 3 hours. Serve with hard sauce or lemon sauce. Graham Pudding, No. 1—i cup shortening, 3? cup honey, 3 cup milk, 1 egg, 14 cups Graham flour, } teaspoon baking soda, 1 teaspoon salt, 1 cup seedless raisins. Fill greased mould 3 full, cover and steam 23 to 3 hours. Graham Pudding, No. 2—+4 cup molasses, } cup sour milk, 2 tablespoons melted shortening, 13 cups Graham flour, } teaspoon baking soda, 1 cup chopped raising, 5 teaspoon salt. Steam 24 to 3 hours. 1 Ginger Pudding—Take 3 cup molasses, } cup brown sugar, 1 egg, { cup shortening, } cup sour milk, } tablespoon Pure Gold ginger, 3 teaspoon baking soda, 15 cups flour, $ teaspoon salt. Add $ cup of any fruit if desired; put in a greased mould and steam 14 hours. Puff Pudding (Steamed)—Make a batter by sifting 4 tea- spoons Blue Ribbon baking powder, and 3 teaspoon salt, into 2 cups sifted flour, 2 tablespoons sugar, 2 to 4 tablespoons short- ening, and add milk enough to make it quite soft. Grease individual moulds and put them in the steamer; drop in first 1 spoonful batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter, and steam 30 minutes. Serve with sauce. Cottage Pudding—{ cup shortening, 2 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoons Blue Ribbon baking powder, + teaspoon salt, 1 teaspoon Pure Gold vanilla. ' Puddings 93 Cream shortening, add sugar and vanilla, then egg. Mix and sift baking powder, salt and flour, and add alternately with milk to the egg mixture. Fill greased pan % full. Bake in oven for 40 to 45 minutes, or steam in covered moulds 15 to 2 hours. Serve with lemon or chocolate sauce. Note—A nice deep Fruit Pudding can be made by half filling a deep dish with either dried fruit stewed, or fresh fruit or berries, and covering with a crust made of batter—same as recipe for Cottage Pudding. With dried fruit add 1 teaspoon of Pure Gold lemon extract. Bake or steam. Chocolate Pudding—Use Cottage Pudding recipe, but add 24 ounces Blue Ribbon baking chocolate (melted) after the sugar is added. Cake with Sauce—Any kind of cake is nice steamed and sliced with a rich, hot pudding sauce over it. Cake with raisins in, served in this manner, is a very good and wholesome substitute for plum pudding. Stale cakes may also be served in this manner. Pandowdy—Pare, core, and slice thin, sour, juicy apples; grease a deep dish and put in a layer of apples, sweeten with sugar and flavor with lemon; strew over it a layer of bread crumbs and bits of butter; repeat alternately until the dish is full, finishing with a layer of bread crumbs. Bake until the apples are soft. Serve with cream. Apple Roly Poly—Peel and core sour apples and plunge in cold water, make rich tea biscuit dough rolled thin, slice the apples and lay on the crust, roll up, tuck ends in, prick deeply with a fork, put in a steamer and steam 1? hours. Or place in buttered tin and bake. Cut across and serve with lemon sauce. Roly Poly is also very nice made of huckleberries or black- berries instead of apples. In this case cream is the proper sauce to serve with it. Aunt Rachel’s Apple Pudding—Make rich biscuit dough as follows: 1 cup flour, 2 tablespoons butter, 1 tablespoon Blue Ribbon baking powder, { teaspoon salt, 1 teaspoon sugar, 3 cup milk. Roll dough rather thin and spread with 1 cup finely chopped tart apples, over which sprinkle + cup brown sugar, a little Pure Gold nutmeg, and dot over with small bits of butter

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