Lady's or Invalid's New Baked Apple Pudding

Ingredients

• six ounces of the crumb of a light stale loaf
• three ounces and a half of pounded sugar
• a slight pinch of salt
• from a pound to a pound and a quarter of russets
• four ounces of sugar
• the grated rind of a fine fresh lemon
• the strained juice of the lemon

Method

1. 1

   Mix crumbs, sugar, and salt.

2. 2

   Arrange apple quarters in a dish, sprinkle with sugar and lemon, cover with crumbs, and bake for over three-quarters of an hour until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 523. The excerpt below is the record exactly as published.

ady’s OPv invalid’s NEW BAKED APPLE PUDDING. (. Author's Original Receipt. Appropriate to the Jewish table.') This pudding, which contains no butter, is most excellent when made with exactness by the directions which follow, but any variation from them will probably be attended with entire failure, especially in the crust, which if properly made will be solid, but very light and crisp ; whereas, if the proportion of sugar for it be diminished, the bread will not form a compact mass, but will fall into crumbs when it is served. First weigh six ounces of the crumb of a light stale loaf, and grate it down small ; then add to, and mix thoroughly with it three ounces and a half of pounded sugar, and a slight pinch of salt. Next, take from a pound to a pound and a quarter of russets, or of any other good baking apples ; pare, and then take them off the cores in quarters without cutting the fruit asunder, as they will then, from the form given to them, lie more compactly in the dish. Arrange them in close layers in a deep tart-dish which holds about a pint and a half, and strew amongst them four ounces of sugar and the grated rind of a fine fresh lemon ; add the strained juice of the lemon

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