Pouding aux Pommes
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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
- Take a pound of apples and peel them.
- Cook them, and rub them, when soft, through a sieve to make them into a purée.
- Sweeten it well, and scent it with a scrap of vanilla;
- then let it get cold.
- Beat up three eggs, both whites and yolks, and mix them into your cold compôte, and put all in a dish that will stand the heat of the oven.
- Then place on the top a bit of butter the size of a filbert and powder all over with white sugar.
- Place the dish in an oven with a gentle heat for half-an-hour, watching how it cooks.
- This dish can be eaten hot or cold.
- [E.
- Defouck.]