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Apple Pudding

Apple Pudding

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Published by Bornmarche

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Categories:Types, Recipes/Menus
Published by: Bornmarche on Aug 06, 2009
Copyright:Attribution Non-commercial

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05/28/2010

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BAKED APPLE PUDDING
Stir two tablespoons of butter and half a cup of sugar to a cream; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon and half a dozen sound, green tartgrated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg; bake.Serve cold with cream.
 
BOILED APPLE PUDDING
Take three eggs, three apples, a quarter of a pound of bread crumbs, one lemon, three ounces of sugar, three ounces of currants, half a wine-glass of wine, nutmeg, butter and sugar for sauce.Pare, core and mince the apples and mix with the bread crumbs, nutmeg, grated sugar, currants;the juice of the lemon and half the rind grated. Beat the eggs well, moisten the mixture with theseand beat all together, adding the wine last; put the pudding in a buttered mold, tie it down with acloth; boil one hour and a half and serve with sweet sauce.
 
BIRDS' NEST PUDDING
Core and peel eight apples, put in a dish, fill the places from which the cores have been takenwith sugar and a little grated nutmeg; cover and bake. Beat the yolks of four eggs light, add twoteacups of flour, with three even teaspoons of baking powder sifted with it, one pint of milk with ateaspoon of salt; then add the whites of the eggs well beaten, pour over the apples and bake onehour in a moderate oven. Serve with sauce.
 
APPLE TAPIOCA PUDDING
Put one teacup of tapioca and one teaspoon of salt into one pint and a half of water, and let itstand several hours where it will be quite warm, but not cook; peel six tart apples, take out thecores, fill them with sugar, in which is grated a little nutmeg and lemon peel, and put them in apudding-dish; over these pour the tapioca, first mixing with it one teaspoon of melted butter and acup of cold milk, and half a cup of sugar; bake one hour; eat with sauce.
 
When fresh fruits are in season, this pudding is exceedingly nice, with plums, red currants or gooseberries; when made with these, the pudding must be thickly sprinkled over with sifted sugar.Canned or fresh peaches may be used in place of apples in the same manner, moistening thetapioca with the juice of the canned peaches in place of the cold milk. Very nice when quite coolto serve with sugar and cream.
 
APPLE-PUFF PUDDING
Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; whenquite smooth add three eggs; butter a pie-dish, pour in the batter; take three-quarters of a poundof apples, seed and cut in slices, and put in the batter; place bits of butter over the top; bakethree-quarters of an hour; when done, sprinkle sugar over the top and serve hot.
 
APPLE CUSTARD PUDDING
Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cookthem until they are soft. Remove from the fire and add half a cup of sugar, two tablespoons of butter and the grated rind and the juice of a lemon. Have ready mixed two cups of grated breadcrumbs and two tablespoons of flour; add this also to the apple mixture, after which stir in twowell-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in amoderate oven. Serve with sugar and cream or hard sweet sauce.
 

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