Boston Apple Pudding
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.
United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Peel 1-1/2 dozen good apples, take out cores, cut them small, put in stewpan that will just hold them with a little water, cinnamon, 2 cloves, and the peel of a lemon;
- stew over a slow fire till soft, then sweeten with moist sugar, and pass it through a fine sieve.
- Add to it the yolks of 4 eggs and 1 white, 1/4 pound butter, half a nutmeg, a grated lemon peel, and juice of 1 lemon;
- beat all together;
- line inside of pie-dish with good paste;
- put in the pudding and bake half an hour.