Sunday Apple-Sauce

Ingredients

• seven or eight apples
• filling the holes with sugar
• grate in the rind of a fresh lemon
• the white of one egg
• half a cup of sugar

Method

1. 1

   Core and bake the apples, filling the holes with sugar.

2. 2

   When very soft, mash them through a sieve into a small pudding-dish; grate in the rind of a fresh lemon, and spread over the top the white of one egg beaten with half a cup of sugar, and brown slightly.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 66. The excerpt below is the record exactly as published.

Sunday Apple-Sauce. Core and bake, filling the holes with sugar, seven or eight apples. When very soft, mash them through a sieve into a small pudding-dish ; grate in the rind of a fresh lemon, and spread over the top the white RICE MERINGUE. 167 of one egg beaten with half a cup of sugar, and brown slightly. Eat cold. — From “ Woman s H our,’' Boston Globe. {By per) Rice Meringue. One cup boiled rice, one large pint milk, two eggs, one large cup sugar, one lemon. Boil the milk, stir in the rice. Beat yolks with one-third of the sugar, then add to the milk and rice, and cook until thick as soft custard. Take from the fire, and grate in rind of lemon ; pour into a buttered dish. Beat whites with the rest of sugar, and add juice of lemon ; pour over pudding, and brown. A delicious pudding. — From “ Woman' s Hour ,” Boston Globe. {By per.) Rogrod. “It is made of the juice, in equal parts, of two fruits, — cherries and currants, or raspberries, — with one-third water, and sugar to suit the taste. Thicken with rice, flour, or sago ; boil, and turn into moulds. Serve with sugar, cream, and powdered cinnamon.” Rice Black-cap Pudding. “Butter a pudding-basin, stick raisins or prunes all over the bottom, and pour into the centre a tea- cupful of dry rice, this quantity being sufficient for a basin that will hold a pint of water. Tie a cloth tightly over the basin, and plunge it into boiling water. Boil for an hour, when it will turn out a nice shape, with the raisins or prunes covering the top of the rice, which form the black cap. It can be eaten with sugar and butter, or sirup, or plain pudding- sauce.” i68 INDIAN— MEAL PUDDING. Indian-Meal Pudding. One cup of yellow Indian meal, one quart and a cupful of milk, three eggs, half a cup of molasses, one generous tablespoonful of butter, one teaspoon- ful of salt, one pint of boiling water, half teaspoonful each of cinnamon and mace. Scald the salted meal with the water. Heat the milk in a farina-kettle; stir in the scalded meal, and boil, stirring often, for half an hour. Beat the eggs light ; put in the butter and molasses, stirred together until they are several shades lighter than at first ; add the spice ; lastly'-, the batter from the farina-kettle, beaten in a little at a time, until all the ingredients are thoroughly incor- porated. Grease a pudding-dish ; pour in the mixture, and bake, covered, in a steady oven, three-quarters of an hour. Remove the lid, and brown. This is the genuine, old-fashioned New-England “Indian” pud- ding. Eat with sauce, or with cream and sugar. It is very nice. — Marion Harland. The Post , Wash- ington, D.C. (By per.) Florentine Pudding. “ Put a quart of milk into your pan, let it come to a boil ; mix smoothly three tablespoonfuls of corn- starch and a little cold milk ; add the yolks of three eggs beaten, half a teacup of sugar ; flavor with va- nilla, lemon, or any thing your fancy suggests ; stir into the scalding milk, continue stirring till the con- sistency of starch (ready for use), then put into the pan or dish you wish to serve in. Beat the whites of the eg

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