Princess Mary’s Pudding

Ingredients

• six or seven apples
• two ounces of butter
• two well-beaten whole eggs
• half a grated French roll
• a tablespoonful of cream
• a grate of nutmeg
• a tablespoonful of castor sugar

Method

1. 1

   Cook apples with a little water, then add butter.

2. 2

   Once cool, mix in eggs, grated roll, cream, nutmeg, and sugar.

3. 3

   Blend thoroughly, pour into cups, and bake.

4. 4

   Dust with sugar when done.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Princess Mary’s Pudding. Take six or seven apples and put them in a saucepan with a very little water, and when hot and cooked, add two ounces of butter, and when cool two well-beaten whole eggs, half a grated French roll, a tablespoonful of cream, a grate of nutmeg, and a tablespoonful of castor sugar

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