1866 National Cook Book Archives

November 9, 2004

Apple Pudding no.1

Half lb of mashed apple
Half lb butter
Half lb sugar
5 eggs
2 tablespoon brandy (or rose-water)
Half a nutmeg
1 pastry crust

Peel apples and core them; cut them in small pieces, and stew in very little water til they are soft. Pass them through a sieve to free them from lumps. Beat the butter and sugar smooth, whisk the eggs and add to it; then stir in the apples (which should be half a pound when mashed), brandy (or rose-water) and nutmeg. Cover your pie plates with a rich pastry crust and bake in moderate over.

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About 1866 National Cook Book

This page contains an archive of all entries posted to Hearth and Home in the 1866 National Cook Book category. They are listed from oldest to newest.

1851 American Matron is the previous category.

1871 The Young Housewife's Counsellor is the next category.

Many more can be found on the main index page or by looking through the archives.