Coblentz Pudding

Ingredients

• five or six lumps of butter
• a pint of boiling milk
• two table-spoonfuls of arrow-root
• the juice of the lemon
• sweeten according to taste
• an ordinary pie-dish with apples

Method

1. 1

   Nearly fill an ordinary pie-dish with apples, pared, cored, and sliced.

2. 2

   Spread a little finely-sifted sugar over them, and place butter lumps amongst them.

3. 3

   Cut lemon rind into strips and strew over the apples.

4. 4

   Squeeze lemon juice over them.

5. 5

   Pour boiling milk over arrowroot mixed with cold milk, stir until smooth, sweeten, pour over apples, and bake until brown.

6. 6

   Time to bake, about an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 382. The excerpt below is the record exactly as published.

Coblentz Pudding.— Nearly fill an or- dinary pie-dish with apples, pared, cored, and sliced. Spread a little finely-sifted sugar over them, and place five or six lumps of butter about the size of a nut amongst them. Cut the very thin rind of a lemon into narrow strips, and strew these over the apples. Then squeeze over them the juic« of the lemon. Pour a pint of boiling milk (in which a little lemon-rind has been soaked) over two table-spoonfuls of arrow- root mixed ^vith a little cold milk, stir it until quite smooth, sweeten according to taste

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