Malvern Apple Pudding

Name: Malvern Apple Pudding
Yield: 4 servings
Ingredients: a pound of finely-grated bread-crumbs; an equal weight of good russet apples; four ounces of moist sugar; a tea-spoonful of grated lemon-peel; the rind of half a lemon; four well-beaten eggs; a pound and a half, or more, of clean dry currants; a glass of brandy

From Cassell's dictionary of cookery, 1892

Serves 4

Sufficient for two puddings.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 891. The excerpt below is the record exactly as published.

Malvern Apple Pudding.— To a pound of finely-grated bread-crumbs and an equal weight of good russet apples — peeled, cored, and chopped small — add four ounces of moist sugar, a tea-spoonful of grated lemon-peel, or the rind of half a lemon, minced as small as possible, and four well-beaten eggs. Mix thoroughly with a wooden spoon, and throw in from time to time, while beating the mixture, a pound and a half, or more, of clean dry currants, and a glass of brandy

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