To make an Apple Pudding

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take twelve large Pippins, pare them, and take out the Cores, put them into a Sauce-pan, with four or five Spoonfuls of Water, boil them till they are soft and thick; then beat them well, stir in a quarter of a Pound of Butter, a Pound of Loaf-Sugar, the Juice of three Lemons, the Peel of two Lemons cut thin, and beat fine in a Mortar, the Yolks of eight Eggs beat; mix all well together, bake it in a flack Oven, when it is near done, throw over a little fine Sugar. You may bake it in Puff-paste, as you do the other Puddings.