Boiled Apple Pudding Baked
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.
Boiled Apple Pudding Baked. Make an apple pudding in the usual way, underboil it, turn it out ; then spread thickly over it butter and brown sugar
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