Baked Apple Pudding
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
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A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Fill a three-quart earthen dish with pared and quartered apples.
- Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one table-spoonful of butter, and half a cupful of water.
- Cover, and bake thirty minutes.
- Make half the rule for chopped paste.
- Roll a piece of the paste into a strip that will reach around the pudding dish.
- This strip should be about two inches deep.
- Roll the remainder of the paste to cover the dish.
- Take the pudding dish from the oven, slip the strip of paste between the apple and the dish, and put on the top crust.
- Return to the oven, and bake one hour longer.
- Serve with a cream sauce.
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Cutting board
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Grater