Dried Apple Pudding

Ingredients

• Three cups dried apples
• one and one-half cups molasses
• one egg well beaten
• one cup milk
• one teaspoon soda
• one teaspoon cinnamon
• one teaspoon cloves
• one-half nutmeg grated
• one-half cup shortening
• one cup raisins
• flour to thicken thick

Method

1. 1

   Soak dried apples overnight in water.

2. 2

   Cook in molasses for one hour, then add beaten egg, milk, soda, cinnamon, cloves, nutmeg, shortening, raisins, and flour to thicken.

3. 3

   Steam for three hours.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 69. The excerpt below is the record exactly as published.

DRIED APPLE PUDDING. Edith Burlingim, Lincoln, Neb. Three cups dried apples soaked over night in just the quanity of water they will absorb. Cook in one and one-half cups molasses one hour, then take one egg well beaten, one cup milk, sweet or sour, one tea- spoon soda stirred in one cup molasses, one teaspoon cinnamon, one teaspoon cloves, one-half nutmeg (grated), one-half cup shortening, one cup raisins, flour to thicken thick. Steam three hours. Sauce : — One cup boiling water, two teaspoons corn starch, one lemon, one cup sugar. Boil ten minutes. APPLE TAPIOCA. Mrs. Silas Porter, Topeka, Kan. Soak one cup tapioca in one quart water over night, pare and slice a dish of apples, adding a little water and sugar. Bake. When nearlv done, pour tapioca over apples and return to oven. Cook until it jellies. Eat with cream and sugar. Rice may be used the same way. BREAD PUDDING. Mrs. J. A. Hickman. One pint bread crumbs, one cup molass?s, one rai- sins (seeded), one of water, one of flour, one egg, one teaspoon of soda; steam two hours. BROWN PUDDING. Mrs. Anna Duke Richardson. One and three-fourths cups of flour, one-half cup molasses, one cup fruit (chopped), one-half cup suet cut very fine, pinch of salt, one-half cup sweet mi1k. one egg, one-third cup sugar, one-half teaspoon soda. Steam two hours. Keeps well. Is nice warmed over. CARROT PUDDING Mary Pairchild. One and one-half cups flour, one cup sugar, one cup seeded raisins, one cup currants, one cup grated pa- 144 PUDDINGS tatoes, one cup grated carrots, one teaspoon soda

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