Baked Apple Pudding

Ingredients

• 1 quart sifted flour
• ^ teaspoonful salt
• 2 tablespoonfuls lard
• 1 pint milk
• 3 teaspoonfuls baking powder
• sugar
• cinnamon
• small pieces of butter

Method

1. 1

   Put flour into a deep dish; mix in salt and lard; add milk and work to a smooth dough.

2. 2

   Roll into a sheet 1/4 inch thick.

3. 3

   Grease a baking dish, line it with dough, and fill with layers of sliced apples sprinkled with sugar and cinnamon.

4. 4

   Cover with remaining dough, make incisions, and bake in a moderate oven for 1 to 1.5 hours until cooked.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 82. The excerpt below is the record exactly as published.

BAKED APPLE PUDDING. Apples pared, cored, and sliced. ^ teaspoonful salt. Sugar, butter, and cinnamon. 1 quart sifted flour. 3 teaspoonfuls baking powder, incorporated with the dry flour. 2 tablespoonfuls lard (half butter is preferable). 1 pint milk (if milk is not available ice water will do). Put flour into a deep dish or pan ; mix into it the salt and lard ; then add the milk, and work the mix- ture with the hands to a smooth light dough. Roll the dough into a sheet about one-quarter of an inch thick. Have prepared a well-greased bak- ing dish. Cover the bottom and sides of a well- greased baking dish with the rolled dough, press it lightly against the sides and bottom, and cut off the edges above the baking dish with a sharp knife. Put into the bottom of the baking dish a thick layer of sliced apples, sprinkle it with sugar and ground cinnamon, then another layer of apples treated in like manner, and so on successively until the dish is full. The top layer of apples should have a dressing of sugar, cinnamon, and small pieces of butter

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