Apple Pudding

Pouding de Pommes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Apples
  • 3 Tablespoonfuls of White Sugar
  • A Tablespoonful of Butter
  • ¼ Teaspoonful Each of Nutmeg, Mace, Allspice and Cinnamon, Grated
  • A Teaspoonful of Vanilla Essence


Stew the apples according to recipe, and while the Apples are boiling, stir in the butter and the spices. Then take from the fire, add the well-beaten yolks of the eggs. Beat all very light. Beat the whites of the eggs to a stiff froth and beat well into the Pudding. Put into a buttered dish, and bake for fifteen minutes in the oven. When nicely browned, grate nutmeg on top, and serve cold, with cream or milk.