Baked Apple Pudding No. 1

Ingredients

• quarters of sour apples
• slices of stale bread
• two tablespoonfuls of granulated sugar
• Bread Crumbs No. 2
• with creamed butter and sugar

Method

1. 1

   Cover the bottom of a buttered pudding dish with quarters of sour apples that have been pared and cored.

2. 2

   Dust lightly with salt, and lay over them slices of stale bread that have been soaked in cold water until thoroughly saturated.

3. 3

   Place a layer of quarters of apples upon the moist bread and cover thickly with Bread Crumbs No.

4. 4

   2, moistened lightly with melted butter.

5. 5

   Sift two tablespoonfuls of granulated sugar over the apples, cover with a buttered pie pan or tin cover, and bake in a moderate oven for half an hour, or until the apples are soft, then remove the cover, let the pudding brown, and serve warm with creamed butter and sugar, foamy, or liquid sauce.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 109. The excerpt below is the record exactly as published.

Baked Apple Pudding No. i. — Cover the bottom of a buttered pudding dish with quarters of sour apples that have been pared and cored. Dust lightly with salt, and lay over them slices of stale bread that have been soaked in cold water until thoroughly saturated. Place a layer of quarters of apples upon the moist bread and cover thickly with Bread Crumbs No. 2, moistened lightly with melted butter. Sift two tablespoonfuls of granulated sugar over the apples, cover with a buttered pie pan or tin cover, and bake in a moderate oven for half an hour, or until the apples are soft, then remove the cover, let the pudding brown, and serve warm with creamed butter and sugar

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