Baked Apple Pudding

Ingredients

• a quart of flour
• a cupful of butter
• a teaspoonful of salt
• a table-spoonful of sugar
• a little more than half a cupful of ice-water
• a cupful of sugar
• half a nutmeg

Method

1. 1

   Chop flour, butter, salt, and sugar lightly.

2. 2

   Add ice-water and mix.

3. 3

   Chill the paste.

4. 4

   Butter a deep dish, line with paste, fill with apples, sprinkle with sugar and nutmeg, and pour cold water over.

5. 5

   Cover with remaining paste and bake slowly for three hours.

6. 6

   Serve with sugar and cream.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 322. The excerpt below is the record exactly as published.

Baked Apple Pudding. Put into a chopping-tray a quart of flour, a cupful of butter, a teaspoonful of salt, and a table-spoonful of sugar, and chop lightly, in a cool place. When the butter and flour have become well mixed, add a little more than half a cupful of ice-water. Mix the ingre- dients lightly, and place in the ice-chest until the time for completing the work. The paste may be used at once, but will be better if first chilled. The hands' must not touch it during the making, and care must be taken to prevent the butter and flour from becoming warm or sticky during the chopping. Butter a deep earthen dish that will hold about three quarts, and line the sides with strips of the paste. Now fill the dish with pared and quartered apples. Sprinkle a cupful of sugar and grate half a nutmeg

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