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Julie M. Clagett cookbook, June 1, 1886
Page 41
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& the grated rind of 1 lemon. Apple Pudding 1 qt milk, 3 eggs 3 teaspoons baking powder, 2 spoons melted butter, flour to make a batter like griddle cakes, fill a pan with sliced apples, pour the batter over them, bake 2 hours, serve with a sweet sauce - Apple Custard Pie. Stew sour apples until soft & not much water is left in them, rub thro' a colander, beat 3 eggs for each pie, & use 1 cup butter & 1 of flour for 3 pies - nutmeg seasoning - Apple Tarts. Pare, quarter, core & boil in 1/2 cup water till quite soft, 10 large tart apples - beat until very smooth & add the yolks of 6 eggs, or 3 whole ones - juice & grated rind of 2 lemons - 1/2 cup butter, 1 1/2 cups sugar - or wine if not sweet enough - beat well, line patty pans with puff paste & fill, bake 5 minutes in a hot oven. Meringue, If desired very nice, cover them when removed from the oven with a meringue made of the whites of 3 eggs,
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& the grated rind of 1 lemon. Apple Pudding 1 qt milk, 3 eggs 3 teaspoons baking powder, 2 spoons melted butter, flour to make a batter like griddle cakes, fill a pan with sliced apples, pour the batter over them, bake 2 hours, serve with a sweet sauce - Apple Custard Pie. Stew sour apples until soft & not much water is left in them, rub thro' a colander, beat 3 eggs for each pie, & use 1 cup butter & 1 of flour for 3 pies - nutmeg seasoning - Apple Tarts. Pare, quarter, core & boil in 1/2 cup water till quite soft, 10 large tart apples - beat until very smooth & add the yolks of 6 eggs, or 3 whole ones - juice & grated rind of 2 lemons - 1/2 cup butter, 1 1/2 cups sugar - or wine if not sweet enough - beat well, line patty pans with puff paste & fill, bake 5 minutes in a hot oven. Meringue, If desired very nice, cover them when removed from the oven with a meringue made of the whites of 3 eggs,
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