Dutch Apple Pudding

Ingredients

• 4 apples
• 1/2 cup of nuts
• 1/2 cup of raisins
• the juice of 1/4 lemon
• 1 tablespoonful of brandy
• the yolks of 4 eggs
• the whites beaten to a stiff froth

Method

1. 1

   Peel and chop apples, mix with nuts, raisins, lemon juice and rind, and brandy.

2. 2

   Add egg yolks and beaten egg whites.

3. 3

   Bake in a moderate oven until done.

4. 4

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 22. The excerpt below is the record exactly as published.

Dutch Apple Pudding. Peel and t:hop apples ; mix with % cup of uuts, raisins, the juice and rind of J4 lemon and I toblespoonful of brandy. Then add the ytriks of 4 eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until done. Serve cold. 19. — Bavarian Potatoes. Peel and cook some new potatoes with i sliced onion, salt and pepper, until tender. Then brown i tablcspoonful of flour in 2 tea- spoonfuls of butler ; add J^ cup of water ; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot. aa — Spanish Steak Roll. Cut thin slices from the round steak ; then chop I onion, 3 tomatoes, some celery, parsley and 2 hard-boiled eggs and season August with salt and pepper. Mix with butter and fine bread-crumbs ; then spread the mixture on the steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping ; cover and let simmer until tender. Serve hot, garnished with olives and parsley. ai. — Oriental Cabbage. Chop a small head of cabbage, then fry i onion and z sour apples sliced thin. Add the chopped cabbage, ^ cup of stock and the juice of ^ lemon ; sprinkle with salt and cayenne pepper ; add yi leaspoonful of curry- powder. Cover and let all simmer until tender. Serve very hot on a border of boiled 22.— Dutch Salad. Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut line, 3 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with chopped gherkins. August 43^— Greek Cucumbers. Feel large cucumbers ; cat off the ends ; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onioos and stuff the cucumbers. Lay the cucumbers in a stew-pan ; pour over i cup of stock and the juice of a lemon ; add I tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well- seasoned white sauce. Garnish with parsley. 24. — Russian Beef Roll. Chop a pounds of beef with j^ pound of suet ; add 4 small onions, a cloves of garlic and 3 sprigs of parsley chopped fine. Season with salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg. Shape into a roll and lay in a baking-dish ; moisten with broth and let bake until done. Serve on a platter with a border of mashed potatoes and garnish with iried parsley. 35.— Jewish Veal Stew. Cook 3 pounds of veal ; when nearly done, add }i cup of vinegar, }4 cup of raisins, a, August pinch of cloves and cinnamon and a table- spoonful of horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice. 26. — French Pop-overs. Beat the yolks of 3 eggs until very light ; add I pint of milk. Sift i pint of flour with a teaspoonfuls of baking-powder; add ^ teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose-water. Mix well together and pour into hot well-buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee. vj, — German Egg Toast. Cut slices of stale bread; beat 3 eggs with a pinch of salt and 3^ cup of milk. Dip the slices of bread in the beaten eggs and fry until brown on both sides. Cover with pulverized sugar ; sprinkle with cinna- mon and some finely chopped nuts. Serve hot. August 38.— Irish Potato Pu%. Peel and boil potatoes well seasoned ; then mash thoroughly with a lump of butter. Add some milk and 2 ^gs ; beat well until very light. Then fry in deep hot lard by the Ublespoonful until a light brown. Serve hot with broiled steak. ag. — Belgian Eggs. Take 4 eggs, 2 cups of milk, 4 tablespoon- fuls of sugar, i teaspoonful of flour. Beat whites separate; add flour to the yolks and sugar ; beat until stiff. Beat the whites and ■cald in milk ; strain from the milk, and act aside. Take the yolk, and stir gently iu the milk until thick. Remove from the Are. Place ia a dish to cool. Flavor with vanilla and then put the whites on top and serve. 3a— Irish Cucumber Salad. Peel the cucumbers and slice thin ; add i onion sliced. Sprinkle well with salt; let stand half an hour on ice ; press out all the water ; sprinkle with white pepper and chopped parsley. Add vinegar mixed with sugar, to taste, and salad oil. Serve at once. August 3tt — German Iced Beer Soup. Take one quart of fresh beer. Sweeten to taste and fiavor with a pinch of cinnamon and nutmeg. Slice a lemon very thin and put in the beer. Let get very cold on ice and serve with sponge-cake. ^^ SEPTEMBER. I, — Dutch Biscuits. Make a soft biscuit dough ; then put on a well-floured baking-board and roll out one- half inch thick. Sprinkle with sugar, cinnamon and grated lemon pee! and pour over some melted butter. Then roll up the dough and cut into inch thick slices j lay in a well-but- tered baking-pan and let bake in a hot oven until done. a. — Hindoo Oyster Fritters. Boil large oysters in their liquor ; season with salt, pepper and curry-powder. Let come to a boil ; then drain, and spread the oysters with highly seasoned minced chicken. Dip them in a seasoned egg batter and fry in deep hot lard to a golden brown. Serve hot, garnished with fried parsley and lemon slices. Septemher 3.— Jewish Chrimsel. Soak ^ loaf of bread in milk ; add t cup of sugar, }i cup of raisins, )4 cup of pounded nuts, the grated peel of a lemon and a pinch of cinnamon. Then mix with the yolks of 4 eggs

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