Baked Apple Pulp
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Presented as published in 1908. 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 Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 39. The excerpt below is the record exactly as published.
Baked Apple Pulp — Wipe some fine sound apples (Keswicks are the best). Place them on a flat china proof dish in the oven. Allow to bake till soft. DIET IN DISEASES 89 Remove all cores and pips and skin, and place the pulp in a glass cup, after beating it well. A tiny squeeze of lemon may be added
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