Baked Apple Pudding

Ingredients

• Fill a three-quart earthen dish
• one cupful of sugar
• a slight grating of nutmeg
• one table -spoonful of butter
• half a cupful of water

Method

1. 1

   Cover, and bake thirty minutes.

2. 2

   Make half the rule for chopped paste.

3. 3

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

4. 4

   This strip should be about two inches deep.

5. 5

   Roll the remainder of the paste to cover the dish.

6. 6

   Take the pudding dish from the oven, slip the strip of paste between the apple and the dish and put on the top crust.

7. 7

   Return to the oven, and bake one hour longer.

8. 8

   Serve with a cream sauce.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 129. The excerpt below is the record exactly as published.

Baked Apple Pudding*. Fill a three- quart earthen dish with pared and quartered apples. Sprinkle on these one cupful of sugar, a slight grat- ing of nutmeg, one table -spoonful of butter, and half a cupful of water. Cover, and bake thirty minutes. Make half the rule for chopped paste. Roll a piece of the paste into a strip that will reach around the pudding dish. This strip should be about two inches deep. Roll the remainder of the paste to cover the dish. Take the pudding dish from the oven, slip the strip of paste between the apple and the disha and put on the top crust. Return to the oven, and bake one hour longer. Serve with a cream sauce. Dutch Apple Pudding. One pint of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, half a teaspoonful of salt, an egg, a generous two- thirds of a cupful of milk, two table- spoonfuls of butter, four large apples. Mix the salt, soda and cream of tartar with the flour, and rub through the sieve. Beat the egg light, and add the milk. Rub the butter into the flour. Pour the milk and egg on this, and mix quickly and thoroughly. Spread the dough about half an inch deep on* a buttered baking pan. Have the apples pared, cored and cut into eighths. Stick these pieces in rows into the dough. Sprinkle with two table-spoonfuls of sugar. Bake in a quick oven for about twenty-five minutes. This pudding is to be eaten with sugar and cream or a simple sauce. 266 MISS PAKLOA'S NEW COOK BOOK. Apple Souffle, One pint of steamed apple, one table-spoonful of melted butter, half a cupful of sugar, the whites of six eggs and the yolks of three, a slight grating of nutmeg

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