Sago apple pudding recipe

For a Sago apple pudding recipe you will need to do the following:
One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples pared and cored, or quartered, and steamed tender and put in the pudding-dish; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; bake one hour. This is good hot, with butter and sugar, or cold with cream and sugar.

Boiled apple pudding recipe

For this boiled apple pudding recipe you will need:

• 3 apples
• 3 eggs
• 1/4 pound of breadcrumbs
• 1 lemon
• 3 ounces sugar
• 3 ounces of currants
• 1/2 a wine-glassful of wine
• nutmeg, butter and sugar as necessary

Pare, core and mince the apples and mix with the bread crumbs, nutmeg, grated sugar, currants; the juice of the lemon and half the rind grated. Beat the eggs well, moisten the mixture with these and beat all together, adding the wine last; put the pudding in a buttered mold, tie it down with a cloth; boil one hour and a half and serve with sweet sauce.

Apple custard pudding recipe

For this apple custard pudding recipe you need to:

Put a quart of pared and quartered apples into a stew pan, 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 breadcrumbs 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.

Apple meringue pudding recipe

for this apple meringue pudding recipe you will need:

• Two quarts of pared and quartered apples,
• a lemon,
• two cupfuls of granulated sugar and
• six table-spoonfuls of powdered,
• six eggs,
• one quart of milk,
• three teaspoonfuls of corn-starch.

Pare the thin yellow rind off of the lemon, being careful not to cut into the white part, and put it in a saucepan with one and two-thirds cupfuls of the granulated sugar. Boil ten minutes; then put in the apples and juice of the lemon. Cover, and simmer half an hour. The apples should be tender, but not much broken. Take them up, and boil the syrup until thick. When it is reduced enough, pour it over the apples, and put these away to cool. Make the sauce and finish the pudding the same as for peach meringue, flavoring the sauce, however, with extract of lemon.

Dutch apple pudding

For this dutch apple pudding recipe you will need:

• One pint of flour,
• one teaspoonful of cream of tartar,
• half a teaspoonful of soda,
• half a teaspoonful of salt,
• an egg,
• a generous two-thirds of a cupful of milk,
• two table-spoonfuls of butter,
• four large apples.

Mix the salt, soda and cream of tartar with the flour, and rub through the sieve. Beat the egg light, and add the milk. Rub the butter into the flour. Pour the milk and egg on this, and mix quickly and thoroughly. Spread the dough about half an inch deep on a buttered baking pan. Have the apples pared, cored and cut into eighths. Stick these pieces in rows into the dough. Sprinkle with two tablespoonfuls of sugar. Bake in a quick oven for about twenty-five minutes. This pudding is to be eaten with sugar and cream or a simple sauce.

Apple puff pudding recipe

To make apple puff pudding recipe you need to put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when quite smooth add three eggs; butter a pie-dish, pour in the batter; take three-quarters of a pound of apples, seed and cut in slices, and put in the batter; place bits of butter over the top; bake three-quarters of an hour; when done, sprinkle sugar over the top and serve hot.

Apple pudding recipe No.3

For this apple pudding recipe you will need:

• 6 large codlins or pippens
• 8 eggs
• 1/2 pound Sugar
• 1/2 pound clarified butter
• lemon-peel
• bread crumbs or biscuit
• and orange or citron

Take codlins or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put
to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or biscuit, four ounces of candid orange or citron, and bake it with a thin paste under it.