Crusty Apple Pudding

Ingredients

• 8 large tart apples
• 1/2 cup sugar
• 1 cup seeded raisins
• 1 cup water
• 1 cup stale bread crumbs

Method

1. 1

   Pare the apples and core them.

2. 2

   Set them in a deep granite baking dish.

3. 3

   Fill the space from which the cores were cut with bits of shredded lemon and citron peel, sugar and seeded raisins.

4. 4

   Pour over them the water, dust lightly with salt and granulated sugar and bake in a moderate oven till nearly tender.

5. 5

   Take them from the oven and sprinkle over the top a thick crust of buttered bread crumbs and another dust of sugar.

6. 6

   Allow them to bake for ten or fifteen minutes, or till the crumbs brown.

7. 7

   Serve with wine sauce.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 11. The excerpt below is the record exactly as published.

CRUSTY APPLE PUDDING 8 large tart apples ■| cup sugar i cup seeded raisins Citron and lemon peel i cup water I cup stale bread crumbs Pare the apples and core them. Set them in a deep granite baking dish. Fill the space from which the cores were cut with bits of shredded lemon and 26 Left-Overs citron peel, sugar ana seeaed raisins. Pour over them the water, dust lightly with salt and granulated sugar and bake in a moderate oven till nearly tender. Take them from the oven and sprinkle over the top a thick crust of buttered bread crumbs and another dust of sugar. Allow them to bake for ten or fifteen minutes, or till the crumbs brown. Serve with wine sauce. CHOCOLATE SOUFFLE 1 cup stale bread crumbs 2 cups scalded milk i square chocolate £ cup sugar 1 e gg Dash salt £ teaspoon vanilla Pour the milk over the crumbs and allow them to swell for half an hour. Melt the chocolate in a bowl in the mouth of a boiling kettle, add to the sugar and scrape it into the soaked bread, beating well. Add the salt, vanilla and egg slightly beaten. Turn into a but- tered dish and bake for three-quarters of an hour. Serve hot. BROWN BREAD ICE CREAM 2 cups sifted brown bread crumbs I quart vanilla ice cream Dry the brown bread in the oven and put it through the meat chopper, using the finest knife. Sift it and use only the finest portion, which is like corn meal. Add it to any vanilla cream mixture and freeze. The result is something not unlike macaroon cream. COCOANUT PUDDING 3 eggs 4 cups milk I cup broken crackers Made Palatable 27 i cup sugar 1 teaspoon vanilla J cup grated cocoanut Beat the yolks of the eggs and the white of one till very light, pour the milk over the crackers and let them swell slightly. Add the eggs, sugar, cocoanut and vanilla. Pour into a buttered baking dish and set in a pan of warm water before putting in the oven. Test the pudding as you would a custard, by running a silver knife in the center. If the knife comes out clean, the pudding is cooked. Watch the pan of water and do not allow it to boil; add cold' water when it grows too hot. Beat the whites of two eggs to a dry froth, add two tablespoons of powdered sugar and heap the meringue on the pudding when it comes from the oven. Sprinkle with grated cocoanut and set it in the oven to brown lightly. Drop bits of currant jelly here and there over the top just before serving. This pudding is as good cold as hot. CRACKER FRITTERS 2 cups broken crackers 4 eggs I cup milk Pepper and salt Soak the crackers in the milk, add seasoning and beaten eggs. Beat thoroughly. Drop by spoonfuls in boiling fat and fry brown. Serve with lamb chops. PLAIN CRACKER PUDDING Put broken crackers into a small pudding dish till half full and pour over them enough hot milk to cover. Lay a plate on top to let the crackers swell and set them in a warm place for two hours, then they will be almost like a jelly. Serve cold, heaped over with whipped, sweetened cream flavored with vanilla and dotted with morsels of currant jelly. 2.8 Left-Overs III Cold Coffee Mocha Cream Frosting Coffee Jelly Coffee Cream Sauce Coffee Filling for Cake Coffee Sponge Walnut Coffee Cake Cafe Parfait Coffee Frosting Coffee Mousse Coffee Cake Coffee Frappe Coffee Ice Cream Frozen Coffee with Cream WHEN the coffee pot leaves the dining table, pour the coffee through a strainer and a double thickness of cheesecloth. If only a few table- spoons of the clear, brown liquid remain it is enough for flavoring some delicate dessert. If it cannot be used at once, keep it in a corked bottle in the refrigerator. In hot weather, when iced coffee is one of the most refreshing drinks, left-over coffee need never go a-begging. The daintiest way to serve it is in goblets with a few shavings of ice and a spoonful of whipped cream floating on top. When it is to be used as a chilled beverage, sweeten it while hot and let it cool several hours before using. If well chilled, it will require less ice and thus lose less of its strength. MOCHA CREAM FROSTING ] I cup butter I cup sugar J cup strong coffee Made Palatable 29 Cook the coffee and sugar together till a thick sirup is the result. Cool it. Cream the butter till very light and white. Beat slowly into the sirup. This is used for a filling and frosting for layer sponge cake. The cream is thick enough to retain its form, and is generally forced through a pastry bag when a much ornamented cake is desired. COFFEE CREAM SAUCE Yolks 3 eggs 4 tablespoons sugar Dash salt 1 cup strong coffee £ cup thick cream Beat the yolks slightly, add four tablespoons sugar and the salt. Pour on the coffee and cook in a double boiler until you have a thick custard. Pour in the cream beaten stiff. Allow it to grow quite cold and serve with vanilla ice cream. COFFEE SPONGE i£ cups strong coffee J cup sugar j cup milk i cup water

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