Apple Pudding. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Coddle six large codlings till they are very soft over a slow fire to prevent their bursting.
  2. Rub the pulp through a sieve.
  3. Put six eggs (leaving out two whites), six ounces of butter beaten well, three quarters of a pound of loaf sugar pounded fine, the juice of two lemons, two ounces of candied orange and lemon-peel into the mixture.
  4. Add the peel of one lemon, shredded very fine, just before putting the dish into the oven.
  5. Put puff paste round the dish.
  6. Sift a little sugar over the top.
  7. Bake for an hour.
Original Text
Apple Pudding. No. 1. Coddle six large codlings till they are very soft over a slow fire to prevent their bursting. Rub the pulp through a sieve. Put six eggs, leaving out two whites, six ounces of butter beaten well, three quarters of a pound of loaf sugar pounded fine, the juice of two lemons, two ounces of candied orange and lemon-peel, and the peel of one lemon shred very fine. You must not put in the peel till it is going to the oven. Put puff[309] paste round the dish; sift over a little sugar; an hour will bake it.
Notes
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