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Sunday, September 4, 2011

Colonial Recipes: Baked Apple Pudding


Baked Apple Pudding


A pint of stewed apples.

Half a pint of cream, or two ounces of butter.

A quarter of a pound of powdered sugar.

A nutmeg grated.

A table spoonful of rose-water.

A tea-spoonful of grated lemon-peel.



Stew your apple in as little water as possible, and not long enough for the pieces to break and lose their shape. Put them in a cullender to drain, and mash them with the back of a spoon. If stewed too long, and in too much water, they will lose their flavour. When cold, mix with them the nutmeg, rose-water, and lemon-peel, and two ounces of sugar. Stir the other two ounces of sugar, with the butter or cream, and then mix it gradually with the apple.

Bake it in puff-paste, in a soup-dish, about half an hour in moderate oven.

Do not sugar the top.


Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats
by a Lady of Philadelphia
Third edition, Boston, 1830
 Submitted by Gina Welborn

2 comments:

  1. This sounds delicious! Interesting to note the use of rose water. I've seen that listed in a few recipes recently, and some references to rose water tea. So, I tried making rose water tea-it carried the fragrance of "June" to me.
    Thank you for the post1

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