Ravensworth Pudding

Ingredients

• three large apples
• one pint of cream
• two handfuls of bread-crumbs
• half a pound of pounded loaf-sugar
• the grated rind of two lemons
• the yolks of four eggs
• the beaten whites of six

Method

1. 1

   Bake and pulp apples.

2. 2

   Mix with cream, bread-crumbs, sugar, lemon rind, and eggs.

3. 3

   Butter a mould, pour in mixture, and bake for 1.5 hours.

4. 4

   Serve with arrow-root sauce with rum.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Ravensworth Pudding. Bake three large apples and pulp them ; add one pint of cream, two handfuls of bread-crumbs, half a pound of pounded loaf-sugar, the grated rind of two lemons, the yolks of four eggs, and the beaten whites of six

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