Baked Apple Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Stew the apples as for a tourte or tartlets.
  2. When they are cold add to them six eggs well beaten.
  3. Put the mixture into a dish with puff paste round the rim, and bake it.
Original Text
Baked Apple Pudding. Stew the apples as for a tourte or tartlets, and when they are cold add to[224] them six eggs well beaten; put the mixture into a dish with puff paste round the rim, and bake it.
Notes
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