English Apple Pudding

Name: English Apple Pudding
Yield: 1 servings
Ingredients: Butter small individual pudding dishes; one layer of bread crumbs; nice tart apples; Put on top a pat of butter; mix with sufficient sugar; a little grated nutmeg; cover same as a pie with a rich crust No. 76 or No. 79; Brush with milk and eggwash

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 1

Serve hot or cold with Hard Sauce or Cream Sauce.

Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 60. The excerpt below is the record exactly as published.

ENGLISH APPLE PUDDING. Butter small individual pudding dishes. Put in the bottom one layer of bread crumbs. Take nice tart apples, peel and core; cut in very thin slices; mix with sufScient sugar, a little grated nutmeg, and fill the dishes with the apples. Put on top a pat of butter. Sprinkle with a little wine or water, and cover same as a pie with a rich crust No. 76 or No. 79. Brush with milk and eggwash

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