Dessert
Apple pudding (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into two cupfuls of prepared flour chop a tablespoonful of butter, until it is like a coarse yellow powder.
- Make a batter of this buttered flour, a teacupful of milk and three beaten eggs.
- Have ready half a dozen peeled and sliced apples, wiped dry, then dredged with flour;
- Boil for two hours.
Historical transcription
Source method
- 1
Into two cupfuls of prepared flour chop a tablespoonful of butter, until it is like a coarse yellow powder. Make a batter of this buttered flour, a teacupful of milk and three beaten eggs. Have ready half a dozen peeled and sliced apples, wiped dry, then dredged with flour; stir these into the batter and turn into a greased pudding-mold. Boil for two hours. Eat with a hot lemon sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.