Steamed Apple Pudding

Ingredients

• Apples, 6
• Seedless raisins, 1 cup.
• Bread crumbs, 3 cups.
• Eggs, 4.
• Fruit juice, 1^ cup.
• Sugar, 1^ cup.
• Lemon flavor if desired.

Method

1. 1

   Mince the apples fine, and mix with the raisins, bread crumbs, and sugar.

2. 2

   Add the fruit juice and the beaten yolks of the eggs, fold in the beaten whites, and steam from three to five hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 45. The excerpt below is the record exactly as published.

STEAMED APPLE PUDDING Apples, 6, Seedless raisins, 1 cup. Bread crumbs, 3 cups. Eggs, 4. Fruit juice, l^ cup. Sugar, l^ cup. Lemon flavor if desired. Mince the apples fine, and mix with the raisins, bread crumbs, and sugar. Add the fruit juice and the beaten yolks of the eggs, fold in the beaten whites, and steam from three to five hours. PLUM PUDDING Eggs, 4. Cream, 1 cup. Flour, 1% cups. Raisins, seeded, chopped, i^ pound. Sugar, 1 cup. Bread crumbs, 1 cup. Butter, 1-3 pound. Currants, % pound. Candied citron, size of egg. Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat well together, and mix in the sugar and fruit. Mix well, pour into a buttered pan, cover, and steam about two hours. (175) 176 VEGETARIAN COOK BOOK CABINET PUDDING Candied citron, % cup. Seedless raisins, % cup. Currants, % cup. Nutmeg. Stale sponge cake, 1 quart. Milk, 2 cups. Eggs, 2. Butter, melted, 1 tablespoon. Salt. Mix aU together, and bake in a pan set in a pan of water, or steam in covered mold. Serve with a tart sauce. STEAMED FRUIT PUDDING Tart apple pulp, 2 cups. Sugar, 1 cup. Eggs, 6. Grape juice, 2^^ cups. Salt, y^ teaspoon. Bread crumbs, toasted, 4 cups. Seedless raisins, 1 cup. Lemon rind, grated, 1. Vanilla, 1 tablespoon. Mix all well together except the whites of the eggs, which should be beaten stiff and added last. Turn into a buttered mold, cover, and steam or boil for three hours. Serve with sweetened cream, flavored with nutmeg. PUDDINGS 177 FIG PUDDING Butter, 2 tablespoons. Corn-starch, I/2 cup. Flour, % cup. Fig marmalade, 1^ cups. Cream, 1^ cups. Sugar, 1 cup. Eggs, 4. Mix the butter with the corn-starch and flour; mix the fig marmalade and the cream, and stir in the first mix- ture, together with the sugar and the yolks of eggs. Mix well, and fold in quickly the well-beaten whites. Pour into a buttered pudding mold, cover, and steam one and one half hours. DATE PUDDING Make the same as fig pudding, using date marmalade. ADELAIDE PUDDING NO. 1 Eggs, 6. Water, 2 cups. Lemon extract, 1 teaspoon. Salt, 1 teaspoon. Corn-starch, 1 cup. Sugar, 11/4 cups. Lemon, grated rind and juice, 1. Flour, iy2 cups. Over the beaten yolks pour a sirup made by boiling the sugar in the water. Add lemon rind and juice, lemon extract, and salt. Beat up well, and mix in slowly the 19 178 VEGETARIAN COOK BOOK flour and corn-starcli. Fold in the beaten whites of the eggs, pour into a greased pudding dish, and steam one and one half hours. ADELAIDE PUDDING NO. 2 Eggs, 6. "Water, 1 cup. Flour, 1 cup. Corn-starch, 1 cup. Sugar, 1 cup. Lemon extract, 1 teaspoon. Salt. Cooking oil, 1 tablespoon. Break the eggs in a mixing bowl, and add the sugar, water, and salt. Set the bowl on a medium hot stove, and beat until very stiff. Have the flour and starch well mixed together, then add these, the flavoring, and oil in succession, a little at a time. Put in a greased pudding dish, and steam one and one half hours. This can be baked as a cake if desired. FRUIT TAPIOCA PUDDING Tapioca, % cup. Cold water, 2% cups. Lemon juice, 1 tablespoon. Fruit, 1 cup. Salt, % teaspoon. Sugar, 1^ cup.

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