Swiss Pudding, Plain
From Cassell's dictionary of cookery, 1892
Serves 6
Baking time not specified.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1952. The excerpt below is the record exactly as published.
Swiss Pudding, Plain.— Take half a dozen large baking apples, pared, cored, and sliced, and half a pound of finely-grated bread- crumbs. Butter a pie-dish, and cover the bottom with a layer of bread-crumbs. Add a layer of sliced apples, and sprinkle over these a little grated nutmeg or lemon-rind, and a large spoonful of moist sugar
Cook this with the app: pantry check, scaling, and the assistant.