Lemon, Apple, or Pear Pudding

Ingredients

• two large apples
• the rind of a Lemon
• the juice of half a Lemon
• the beaten yolks of four eggs
• £ wineglassful of brandy
• 2oz. of fresh butter
• sugar to taste

Method

1. 1

   Peel and core the apples, cut them in quarters, and boil to a pulp in just sufficient water to prevent burning.

2. 2

   Finely chop the lemon rind, mix it with the apples, add lemon juice, beaten yolks, brandy, butter, and sugar.

3. 3

   Stir over the fire until well mixed, then move off the heat to avoid boiling.

4. 4

   Butter a shallow dish, line it with puff paste, pour in the mixture, and bake in a moderate oven.

5. 5

   Serve hot or cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 281. The excerpt below is the record exactly as published.

Lemon, Apple, or Pear Pudding. — Peel and core two large apples (or cooking pears), cut them in quarters, and boil to a pulp in just sufficient water to prevent them burning. Finely chop the rind of a Lemon, mix it with the apples, add the juice of half a Lemon, the beaten yolks of four eggs, £ wineglassful of brandy, 2oz. of fresh butter, and sugar to taste

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