Apple Pudding. No. 1. Scotch.

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 (11)
Instructions (4)
  1. Stew 1 lb. of pared and cored apples to a smooth marmalade with 6 ozs. sugar and a small cupful of water; use peel, core, and pips as in recipe for Apple Pie (see Sweet Dishes).
  2. When the sweetened apples are enough stewed, and while they are still hot, mix with them 1 ozs. butter, the juice and grated rind of a lemon, also 4 eggs well beaten, with a dessertspoonful of flour, or with the same quantity of fine bread-crumbs which is better.
  3. Bake in a deep pie-dish rimmed with paste; just before serving, cover thickly with powdered sugar and brown with a salamander.
  4. Serve in the pie-dish, for luncheon.
Original Text
Apple Pudding. No. 1. Scotch. (Miss Burnett.) Stew 1 lb. of pared and cored apples to a smooth marmalade with 6 ozs. sugar and a small cupful of water; use peel, core, and pips as in recipe for Apple Pie (see Sweet Dishes). When the sweetened apples are enough stewed, and while they are still hot, mix with them 1 ozs. butter, the juice and grated rind of a lemon, also 4 eggs well beaten, with a dessertspoonful of flour, or with the same quantity of fine bread-crumbs which is better. Bake in a deep pie-dish rimmed with paste; just before serving, cover thickly with powdered sugar and brown with a salamander. Serve in the pie-dish, for luncheon.
Notes
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