Swiss Pudding
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
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 Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). 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.
Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (confidence 0.55). "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
- ½ lb. of bread-crumbs
- 3 oz. of moist sugar
- 1 oz. of butter
Method
- Ingredients--2 lb.
- of apples.
- ½ lb.
- of bread-crumbs.
- 3 oz.
- of moist sugar.
- A little grated lemon rind.
- 1 oz.
- of butter.
- Method.--Peel, core, and slice the apples.
- Put a layer of them into a buttered pie-dish.
- Sprinkle them with crumbs, lemon rind, and a little sugar, and put small pieces of butter about them.
- Put some pieces of apple on the top;
- sprinkle them also with crumbs, lemon rind, sugar, and butter.
- Continue in the same way until the dish is full.
- Bake until the pudding is nicely browned.
- For serving, it may be turned out of the dish.