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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 88
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An Apple Pudding. Take 1 lb of the Pulp of scalded Apples; six ounces of double refined sugar & 6 oz. of melted Butter, the Juice of a Lemon & the Peel grated & the yolks of 10 Eggs & the white of two; bake it with Paste round the Dish - Another. Take 12 Apples & scald them & rub the Pulp thro's a Sieve; then add the whites of 6 Eggs & the Yolks of 3- 1/2 lb of Butter & 1/2 lb of Loaf Sugar; grate into it the Rind of a Lemon & bake it in a Pan to turn out of on the Dish; put puff Paste round it; the Butter must be melted
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An Apple Pudding. Take 1 lb of the Pulp of scalded Apples; six ounces of double refined sugar & 6 oz. of melted Butter, the Juice of a Lemon & the Peel grated & the yolks of 10 Eggs & the white of two; bake it with Paste round the Dish - Another. Take 12 Apples & scald them & rub the Pulp thro's a Sieve; then add the whites of 6 Eggs & the Yolks of 3- 1/2 lb of Butter & 1/2 lb of Loaf Sugar; grate into it the Rind of a Lemon & bake it in a Pan to turn out of on the Dish; put puff Paste round it; the Butter must be melted
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