Vienna Apple Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Serve with Cream Sauce.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 60. The excerpt below is the record exactly as published.
VIENNA APPLE PUDDING. Take paste No. 85 and roll out into a thin sheet; cover with Apple Braise No. 32 (or use raw apples chopped very fine and mixed with sugar, currants, almonds and butter). Roll the fruit into the paste; place in a long bread pan, or coil in a round pudding pan. The pudding should about half fill the pan. Pour over the pudding some hot milk
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