Little Lady's Pudding

Ingredients

• two apples
• a pinch of cinnamon
• two eggs
• a teaspoonful of sifted sugar
• three drops of vanilla
• one ounce of fresh butter
• one and a half gills of milk

Method

1. 1

   Stew the apples with cinnamon, drain, and beat to a pulp; mix in the yolks and whites of eggs, sugar, vanilla, butter, and milk; line a pie-dish with paste, pour in the mixture, and bake for twenty minutes.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 12. The excerpt below is the record exactly as published.

Little Lady^s Pudding Stew two apples, pared and cored, in a little water, with a pinch of cinnamon. Take them up, drain off the water, and beat them to a pulp with a fork. Let them get cold, then mix in the yolks of two eggs, and the white of one, well beaten (beat yolks and white separately), a teaspoonful of sifted sugar, three drops of vanilla, one ounce of fresh butter, and one and a half gills of milk

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