Apple Custard Puddings

Original Recipe

Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour; add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.

Ingredients

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  • 1 quart of pared and quartered apples into a stewpan
  • 1 cupful of water and cook them until they are soft
  • 1 cupful of sugar
  • 2 tablespoonfuls of butter and the grated rind and the juice of a lemon
  • 2 cupfuls of grated bread crumbs and two tablespoonfuls of flour
  • 10 eggs
  • 5 minutes in a moderate oven

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Instructions

  1. 1

    Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft.

  2. 2

    Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon.

  3. 3

    Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour; add this also to the apple mixture, after which stir in two well-beaten eggs.

  4. 4

    Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven.

  5. 5

    Serve with sugar and cream or hard sweet sauce.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)