DUTCH APPLE PUDDING
From The Common sense recipe book, 1898
Serve at once with lemon sauce.
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 67. The excerpt below is the record exactly as published.
DUTCH APPiFE PUDDING One pint flour, one and one-half teaspoonfuls Eagle Baking Powder, one-half teaspoonful © salt. Rub one- quarter cup butter into the flour, beat one egg light, add to it three-quarters cup cold water, and stir into the flour. Spread in well buttered shallow pans. Pare, core and quarter four or five sour apples, place them on the dough, and sprinkle over them two tablespoonfuls sugar. Bake twenty or thirty minutes. Serve at once with lemon sauce. BAKED APPEESDUMPIEDN GS. One quart flour, two teaspoonfuls Eagle Baking Pow- der, one-half teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.