Baked Apple Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Pudding base

four large apples ↝ Apple, raw [Apples]
the rind of a lemon ↝ Lemon, raw [Citrus fruits]
the crumbs of a small roll
four ounces of butter melted ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yelks of five eggs ↝ Egg, yolk only, raw [Eggs and omelets]
whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]
juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
sugar to taste ↝ Sugar, NFS [Sugars and honey]

Crust

paste to turn out ↝ Guava paste [Jams, syrups, toppings]

Instructions (6)

Pare and quarter four large apples.
Boil them tender, with the rind of a lemon, in so little water that when done, none may remain.
Beat them quite fine in a mortar.
Add the crumbs of a small roll, four ounces of butter melted, the yelks of five and whites of three eggs, juice of half a lemon, and sugar to taste.
Beat all together.
Lay it in a dish with paste to turn out.

Original Text

Baked Apple Pudding.

Pare and quarter four large apples; boil them tender, with the rind of a lemon, in so little water that when done, none may remain: beat them quite fine in a mortar: add the crumbs of a small roll, four ounces of butter melted, the yelks of five and whites of three eggs, juice of half a lemon, and sugar to taste. Beat all together, and lay it in a dish with paste to turn out.

Notes

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