Apples...an apple a day keeps the doctor away. The health benefits of apples are so legendary that they made it into a proverb. But what is so good about them, what can they actually do to keep you healthy? We tried and collected some resources that talk about apples and their benefits:
Benefits of apple juice 1 & 2 and even more health benefits of apples . Then there is a whole page dedicated to apples, apple juice and it's health benefits. Here are just some of the popular articles:
Apple Nutrition Facts
The Health Benefits of Apple Juice
The Best Apples for Making Apple Juice
Etc..
This blog is all about apple recipes but it was about time to take a look at the fruit we all like to eat. It's not only tasty, it's also healthy. So... we wish you a lot more happy apple cooking.
Cheers
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.
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:
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.
- 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.
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:
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.
- 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.
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