Steamed Apple Pudding
From Household science and arts, 1913
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 56. The excerpt below is the record exactly as published.
STEAMED APPLE PUDDING Butter a tin pail and line it with a biscuit dough made according to No. 192. Fill the pail two thirds full of sliced apples which have been sprinkled with a little sugar. Cover the top of the apples with the biscuit dough one inch thick
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