Baked Apple Pudding

Ingredients

• Six good-sized apples
• Two eggs
• One pint of milk
• One-half cupful of water
• Twelve tea-spoonfuls of sugar
• One and one-half tea-spoonfuls of cinnamon
• One and one-half tea-spoonfuls of butter
• One-half tea-spoonful of salt
• One tea-spoonful of vanilla

Method

1. 1

   Pare the apples, carefully extract the cores from the stem-end, and place in each cavity two tea-spoonfuls of sugar, a quarter of a tea-spoonful of cinnamon, and the same of butter.

2. 2

   Set the apples in a baking-dish, add the water, and bake until tender.

3. 3

   While the apples are baking, prepare the rest of the pudding.

4. 4

   Separate the whites and yolks of the eggs, add to the yolks a table-spoonful of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it boils, add the yolks.

5. 5

   Cook only a minute after the milk boils again, then add the salt and sugar to taste.

6. 6

   Remove from the fire, and when nearly cold, add the vanilla.

7. 7

   As soon as the apples are done, pour this custard around them.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 184. The excerpt below is the record exactly as published.

BAKED APPLE PUDDING. This is served cold without sauce. The following quantity will provide for six persons. The apples should be quite tart. Six good-sized apples. Two eggs. One pint of milk. » One-half cupful of water. Twelve tea-spoonfuls of sugar. One and one-half tea-spoonfuls of cinnamon. One and one-half tea-spoonfuls of butter. One-half tea-spoonful of salt. One tea-spoonful of vanilla

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