To Make a Pupton of Apples

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Pare some Apples, and take out the Cores, put them into a Skellet, to a Quart-Mugful and heaped, of the cut Apples, put in a quarter of a Pound of Sugar, and two Spoonfuls of Water. Do them over a slow Fire, keep them stirring, add a little Cinnamon; when it is quite thick, and like a Marmalade, let it stand till cool. Beat up the Yolks of four or five Eggs, and stir in a Handful of grated Bread, and a quarter of a Pound of fresh Butter; then form it into what Shape you please, and bake it in a slow Oven, and then turn it upside-down on a Plate for a second Course.