Apple Pudding

Pouding de Pommes

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Apples
  • 3 Tablespoonfuls of White Sugar
  • A Tablespoon

Method

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