No. 40—BAKED APPLE STEW PUDDING.
Quantity for 6 Persons.
- ⅛ lb. of good butter
- 8 medium-sized sweet-sour apples
- ½ cup of sugar
- 1½ heaping tbsps. of flour
- 1 pt. thick sweet cream
- 4 eggs
- 1 lemon peel
Preparation: The apples are peeled, cut into 4 inch slices and stewed in ⅛ lb. of butter, then cooled. Beat 4 yolks of eggs for 30 minutes with sugar, add flour, grated lemon peel, cream and the stewed apples. Lastly add the beaten whites of eggs. Butter a pudding dish, put in the pudding and bake 45 minutes.
No. 41—FINE BAKED APPLE PUDDING:
Quantity for 6 Persons.
- 6 medium-sized, sweet-sour apples
- ½ cup of currants
- ¼ cup of blanched, ground almonds
- 2 tbsps. of sugar
- ¼ tsp. of cinnamon
- ½ grated lemon peel
- ¾ qt. thick, sweet cream
- 5 eggs
- ½ cup of sugar
- 2 tbsps. of flour
Preparation: The apples are peeled, cored and filled with a mixture of currants, almonds and 2 tablespoonfuls of sugar. Butter a pudding dish, put in the filled apples, make a batter of cream, cinnamon, lemon peel, yolks of eggs, sugar, flour and beaten whites of eggs, then pour over the apples and bake slowly.
No. 42—BAKED OMELET PUDDING.
Quantity for 6 Persons.