Steamed Apple Pudding No. 2

Ingredients

• two cups of flour
• two teaspoonfuls of baking powder
• half a teaspoonful of salt
• two cups of apples, pared, quartered, cored, and sliced thin

Method

1. 1

   Prepare like Steamed Pudding No.

2. 2

   3, stirring in apples.

3. 3

   Steam for an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 107. The excerpt below is the record exactly as published.

two cups of flour, and lastly sift in a third of a cup of flour into which two teaspoonfuls of baking powder have been mixed. Beat all well together, and steam in pudding molds two hours, or in small cups half an hour. The molds should not be more than two thirds full when put in the steamer. Serve with liquid, lemon, or strawberry sauce. 234 ^^^^ ^^^ ^f (Cookery. French Pudding. — To one cup of Bread Crumbs No. I add one cup of sweet milk. Stir well together and let soak an hour. Mash smooth with a fork, add two eggs beaten together, half a teaspoonful of salt, and gradually one cup of milk. Bake in a moderate oven, in a but- tered pudding dish, or in cups, until firm in the center. Serve with liquid, orange, or strawberry sauce. Creamed Rice. — To two cups of boiling milk add two cups of well-boiled rice which has been drained. Add salt, if necessary, and sugar to taste. While boiling add the yolks of two eggs beaten with a tablespoonful of milk, and, as soon as the ^^% is lightly cooked, remove from the fire. When cold flavor with vanilla, orange, lemon, mace, or nutmeg. Whip the whites of the eggs stiff, add a tablespoonful of sugar, and pile on top of the rice. Serve in a bowl, or in individual dishes. Creamed Sago. — To two cups of boiling milk add half a cup of sago by sprinkling in slowly and stirring it smooth. Add half a teaspoonful of salt and half a cup of sugar, and cook gently fifteen or twenty minutes. Beat the whites of two eggs to a stiff froth and put -in a china bowl or dish. Beat the yolks with a tablespoonful of milk, and add to the pudding, and when cooked to a creamy consistency pour the boiling mixture over the beaten whites in the bowl, which will rise to the surface, slightly cooked. Dust with mace or grated nutmeg, and serve cold. Creamed Tapioca. — Soak a cup of tapioca in two cups of cold water for several hours. Drain, and put it into two cups of boiling milk, with a cup of sugar and half a teaspoonful of salt. Simmer gently for fifteen minutes. Puddings. 235 or until the tapioca is transparent, then add two eggs beaten very light, cook until creamy, and when cold flavor with vanilla. Suet Pudding. — Prepare like suet pastry, and mold with the tips of the fingers into an oval-shaped loaf, about three times as long as wide. Wring a napkin from hot water, dust with flour, lay the loaf upon it, fold the napkin up over the loaf, place in a steamer, and cook an hour and a half Serve with liquid or transparent sauce, from which the butter has been omitted, or with raisin or cherry sauce. Steamed Pudding No. i. — Sift together two teaspoon- fuls of baking powder, half a teaspoonful of salt, and two cups of flour. Rub into it two tablespoonfuls of butter. Add three fourths of a cup of milk, or enough to make a soft dough. Dust the molding board with flour, form into an oval-shaped loaf with the finger-tips, and steam, like suet pudding, for an hour and a half. Serve hot, with any pudding sauce preferred. Steamed Pudding No. 2. — Omit the butter, use thin cream for wetting, and make in all other respects like Steamed Pudding No. i. Steamed Pudding No. 3. — Sift together two cups of flour, one even. teaspoonful of soda, and half a teaspoon- ful of salt. Add a cup of sour cream, stir until perfectly mixed, then fill a buttered pudding bowl about two thirds full of the batter, and steam an hour and a half Serve hot, with liquid, foamy, or fruit sauce. Sour milk can be used instead of cream for making this pudding, if a spoonful of butter be mixed with the flour. Steamed Pudding No. 4. — Sift together two cups of 236 The Art of Cookery. flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt. Mix with it three tablespoonfuls of butter, three eggs, well beaten, and sufficient milk to make a dough soft enough to drop from the spoon. Fill a buttered pudding mold three fourths full of the dough and steam an hour and a half. Serve with any pudding sauce desired. CLASS 3. Steamed Fruit Pudding. — Prepare like batter pudding or Steamed Pudding No. 4, and add one cup of seeded raisins, or minced citron, or dried currants, or one cup of a mixture of all three, well dusted with flour. Steam two hours. Steamed Apple Pudding No. i. — Sift together two cups of flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt. Cream three tablespoonfuls of butter, add two tablespoonfuls of sugar, and two eggs, then add the prepared flour and one cup of milk, alternately, a little at a time — lastly stir in two cups of apples, pared, quartered, cored, and sliced thin. Steam an hour and a half Serve with creamed butter and sugar, or with liquid sauce. Steamed Apple Pudding No. 2

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