Baked Apple Pudding
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 46. The excerpt below is the record exactly as published.
Baked Apple Pudding Make a light suet crust as you would for boiling. Place in the bottom of the basin some sugar and a large piece of butter
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