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Apple Pudding No 2

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







Prepare the apples as for Apple Pudding, No. 1. When tender mash through

a colander, and put the puree back on the stove. When it boils stir in a

very heaping tablespoonful of potato flour mixed with a little cold

water, and let it cook for a few minutes. Remove from the fire, stir in

a wine glass of sherry. Turn into a mould, set it on the ice until the

next day and serve with cream.

Other Recipes


Apple Pudding No 2

Prepare apples as for sauce; when cold, beat in two whole eggs, a little

nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon

peel, and a little juice of either. Bake in a paste.









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