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Baked Apple Pudding

Name: Baked Apple Pudding
Yield: 2 servings
Ingredients: four large apples; a rind of lemon; four ounces of butter; the yelks of five eggs; the juice of half a lemon; one coffee-cupful of sugar

From The new Kentucky home cook book, 1884

Serves 2

Mrs. Emily A. Johns.

Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 123. The excerpt below is the record exactly as published.

BAKED APPLE PUDDING. Pare and core four large apples; boil them tender, with a rind of lemon and a little water, so that when done noth- ing may remain but the juice; mash fine, and add the crumb of a small roll, four ounces of butter, the yelks of five eggs, the juice of half a lemon, and one coffee-cupful of sugar

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