Old-fashioned Boston Apple Pudding

Ingredients

• a dozen and a half of good tart apples
• the peel of a lemon
• two cloves
• a quarter of a pound of good butter
• the yolks of four eggs
• the white of one
• half a nutmeg
• the peel of a lemon grated
• the juice of a lemon

Method

1. 1

   Peel the apples and take out the cores, cut them small and put them in a porcelain stewpan that will just hold them with a little water, a little cinnamon, two cloves, and the peel of a lemon.

2. 2

   Stew over a slow fire till quite soft, then sweeten with sugar and pass through a sieve.

3. 3

   Add the yolks of four eggs and the white of one, a quarter of a pound of good butter, half a nutmeg, the peel of a lemon grated, and the juice of a lemon.

4. 4

   Beat all well together, line the inside of a deep pie dish with puff paste, put in the pudding, and bake half an hour.

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 157. The excerpt below is the record exactly as published.

Old-fashioned Boston Apple Puddinff Peel a dozen and a half of good tart apples and take out the cores, cut them small and put them in a porcelain stewpan that will just hold them with a little water, a little cinnamon, two cloves, and the peel of a lemon. Stew over a slow fire till quite soft, then sweeten with sugar and pass through a sieve. Add the yolks of four eggs and the white of one, a quarter of a pound of good butter, half a nutmeg, the peel of a lemon grated, and the juice of a lemon

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