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