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Apple Pudding No 1

(Desserts.) - (The Golden Age Cook Book)







Take some tart cooking apples, pare, core and slice them and lay in cold

water for a few minutes to prevent them from turning dark. Put the

apples in a porcelain lined or granite saucepan and add water as deep as

the apples, but not to cover them. Cover the saucepan tightly and let

the apples cook until tender, then mash well, add sugar, grated lemon

peel and cinnamon to taste. Put it back on the stove, and when it comes

to a boil add a tablespoonful of potato flour mixed with a little cold

water, stir well and let it cook for a few minutes. Turn it into a mould

and serve the next day with cream.

Other Recipes


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 paste round the dish; sift over a little sugar; an hour will

bake it.









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