Dried Apple Pudding
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- ten ounces of apples
- a quart of water
- ten ounces of sugar
- eight ounces of butter
- five beaten eggs
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Wash ten ounces of apples well in warm water.
- Boil them in a quart of water.
- When soft, add ten ounces of sugar, eight ounces of butter, the juice and grated rind of two lemons.
- When cold and ready to bake, add five beaten eggs.
- Bake with or without pastry.
- Ten ounces of apples will make a common sized pudding.--Mrs.
- R.
Plating
Cookware for this recipe
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Saucepan
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Grater