Apple Pulp Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Peel, core, and cut the apples, as for sauce.
  2. Put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp.
  3. Weigh the pulp, and to every 1/2 lb. add sifted sugar, grated lemon-rind, and 6 well-beaten eggs.
  4. Beat these ingredients well together.
  5. Melt the butter, stir it to the other things.
  6. Put a border of puff-paste round the dish.
  7. Bake for rather more than 1/2 hour.
Original Text
I. 1228. INGREDIENTS.—1/2 lb. of the pulp of apples, 1/2 lb. of loaf sugar, 6 oz. of butter, the rind of 1 lemon, 6 eggs, puff-paste. Mode.—Peel, core, and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every 1/2 lb. add sifted sugar, grated lemon-rind, and 6 well-beaten eggs. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of puff-paste round the dish, and bake for rather more than 1/2 hour. The butter should not be added until the pudding is ready for the oven. Time.—1/2 to 3/4 hour. Average cost, 1s. 10d. Sufficient for 5 or 6 persons. Seasonable from August to March.
Notes
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