Apple Pudding. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Pare and core 6 nice apples, stew them with a bit of lemon peel, then rub them through a sieve.
  2. Take 3 eggs, beat them well together with the apple.
  3. Add sugar and nutmeg.
  4. Add a spoonful or two of cream.
  5. Line and edge the dish with piecrust paste and put in the mixture.
  6. Bake the whole like an ordinary French tart.
Original Text
Apple Pudding. No. 3. St. Julian’s. Pare and core 6 nice apples, stew them with a bit of lemon peel, then rub them through a sieve. Take 3 eggs, beat them well together with the apple, add sugar and nutmeg, a spoonful or two of cream will be a great improvement. Line and edge the dish with piecrust paste and put in the mixture. The whole to be baked like an ordinary French tart.
Notes
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