New England Fandowdy
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Serve with a sauce of thick cream and sugar or maple sugar.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 163. The excerpt below is the record exactly as published.
New Bngland Fandowdy Fili a deep pudding dish (the dish should be earthen or porcelain lined) with well-peeled and cored apples of a variety that will cook up soft and retain a pleasing tart. Put in water enough to last during the cooking of the apples and give a ^^juice" for the eating, but not enough to make the compete watery • Over the apples lay a baking powder biscuit crust — a crust well shortened, but not so saturated with baking powder as anxious or careless cooks are apt to make it. Bake in a moderate oven till the apples and crust are done. If the crust cooks before the apples, invert a pan over the dish, not forget- ting a pan of water in the upper oven. Serve with a sauce of thick cream into which a cupful of sugar has been beaten, or maple sugar is stirred. Some cooks dust the apples with sweetening before putting on the crust
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Cook this with the app: pantry check, scaling, and the assistant.