Baked Apple Pudding

Name: Baked Apple Pudding
Ingredients: half a pound of the pulp of the sharpest apples; the yolks of four eggs; the whites of three; two and a half ounces of sifted sugar; the rind of one lemon; the strained juice; three ounces of melted butter; a dish lined with thin paste

From Puddings and pastry à la mode, 1889

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Baked Apple Pudding. Take half a pound of the pulp of the sharpest apples, after being well scalded, the yolks of four eggs, and the whites of three (all beaten separately), two and a half ounces of sifted sugar, the rind of one lemon grated, and the strained juice, and three ounces of melted butter. Mix all these ingredients well together, have ready a dish lined with thin paste

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