Baked Apple Pudding

Ingredients

• Fill a three-quart earthen dish with pared and quartered apples
• one cupful of sugar
• a slight grating of nutmeg
• one tablespoonful of butter
• half a cupful of water
• Make half the rule for chopped paste

Method

1. 1

   Cover the apples with sugar, nutmeg, butter, and water.

2. 2

   Bake for thirty minutes.

3. 3

   Roll a piece of paste into a strip to reach around the pudding dish.

4. 4

   Cover the dish with the top crust.

5. 5

   Bake for one hour longer.

6. 6

   Serve with cream sauce.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 9. The excerpt below is the record exactly as published.

one cupful of sugar, the juice and rind of two lemons, six eggs, four tablespoonfuls of butter, enough puff or chopped paste to line a three-pint pudding dish. Pare and quarter the apples. Pare the thin rind from the lemon, being careful not to cut into the white part. Put the butter, apple, and lemon rind and juice in a stew-pan with half a cupful of water. Cover tightly, and simmer about three quarters of an hour. Rub through a sieve, .add the sugar, and set away to cool. Line the dish with thin paste. Beat the yolks of the eggs, and stir into the cooled mixture. Turn this into the lined dish. Bake slowly for half an hour. Beat the whites to a stiff froth, and gradually beat into them three tablespoonfuls of powdered sugar. Cover the pudding with this. Return to the oven and cook twelve minutes with the doors 'open. Serve either hot. or cold. IIAKEP APPLE PtDDING. -Fill a three-quart earthen dish with pared and quartered apples. Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one tablespoonfui of butter, and half a cup¬ ful of water. Cover and bake thirty minutes. Make half the rule for chop¬ ped paste

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