Swiss Apple Pudding

Ingredients

• one and a half pound of apples
• one quarter pound brown sugar
• the rind of one lemon
• one gill cold water
• two ounces of butter
• three ounces bread crumb

Method

1. 1

   Pare and core apples, cut into small pieces.

2. 2

   Boil water, add sugar and lemon rind.

3. 3

   Stir until boiling, then add apples and cook slowly until soft.

4. 4

   Grease a pie-dish, sprinkle with bread crumb, add cooked apples, top with remaining bread crumbs and butter.

5. 5

   Bake in a quick oven for 20 minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 112. The excerpt below is the record exactly as published.

Swiss Apple Pudding. — One and a half pound of apples, one quarter pound brown sugar, the rind of one lemon, one gill cold water, two ounces of butter, three ounces bread crumb

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