Pudding, Amber

Ingredients

• one pound and a half of cooking apples
• five ounces of sugar
• one ounce of butter
• the rind of one lemon
• the juice of one lemon
• the yolks of three eggs
• the whites of the three eggs

Method

1. 1

   Peel and core apples, cut into slices, and cook with sugar, butter, lemon rind, and juice until soft.

2. 2

   Pass through a sieve, add yolks, whip whites to froth, line a dish with pastry, fill with apple mixture, top with egg whites, and bake until pale brown.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 78. The excerpt below is the record exactly as published.

the rind of one lemon, with a pint and a half of fresh milk. Bake in a mould for one hour. Beat the whites stiff with one ounce of powdered sugar and the juice of the lemon. Place over the turned-out pudding, and return to the oven and brown slightly. (^Another way.) Put six yolks of eggs into a basin, with two ounces of fine sugar. Stir them one way with a wooden spoon ten minutes ; add half a pint of cream, a quarter of a pint of milk, half a teaspoonful of essence of vanilla, and lastly, stir in lightly DOMESTIC COOKERY. 1.39 the beaten whites of five eggs. Pour it into a buttered mould ; cover the top ; steam very slowly one hour and a quarter. Turn out. When quite cold, serve with red currant jelly. Pudding, Amber. Take one pound and a half of cooking apples ; peel them ; core them j cut them into slices. Put them into a pan with five ounces of sugar, one ounce of butter, the rind and juice of one lemon. Cook them over the fire till soft. Pass them through a sieve into a basin ; then add the yolks of three eggs, well beaten. Whip up the whites of the three eggs

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