Baked Apple or Gooseberry Pudding
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The English Housekeeper, by Anne Cobbett (1851). Digitised by Project Gutenberg, eBook #55314 (https://www.gutenberg.org/ebooks/55314). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 lb. of apples
- 1 quart of gooseberries
- a stick of cinnamon
- ¼ lb. good fresh butter
- 2 oz. of Naples biscuit
- 6 eggs
Method
- Having pared and cored them, stew 1 lb.
- of apples, or 1 quart of gooseberries, in a small stew-pan, with a very little water, a stick of cinnamon, 2 or 3 cloves, and grated lemon peel: when soft, pulp the apples through a sieve, sweeten them, or, if they want sharpness, add the juice of half, or a whole lemon, also ¼ lb.
- good fresh butter, and the yolks of 6 eggs well beaten;
- line a pudding dish, or patty-pans, with a good puff paste;
- pour the pudding in, and bake half an hour, or less, as required.
- A little brandy, or orange-flower water, may be used.--You may mix 2 oz.
- of Naples biscuit, with the pulp of gooseberries.
- Another.--Prepare the apples as in the last receipt: butter a dish and strew a very thick coating of crumbs of bread, put in the apples and cover with more crumbs;
- bake in a moderate oven half an hour, then turn it carefully out, and strew bits of lemon peel and finely sifted sugar over.--Rice may be used instead of crumbs of bread, first boiled till quite tender in milk, then sweetened, and flavoured with nutmeg and pounded cinnamon;
- stir a large piece of butter into it.