Desserts and Puddings
Apple Puddings
APPLE SPONGE PUDDING
Pare eight apples and cut off the tops carefully, so as to be able to use them as covers to the apples. Now scrape out the inside with a knife, being careful not to break the apple. Mix the scrapings with sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill this mixture into the hollow of the apple and clap on a cover for each apple; then grease a pudding dish, lay in the apples and stew them for a few minutes, but not long enough to break them.
Make a sponge cake batter of eight eggs and two scant cups of sugar and a pinch of salt and add the grated peel of a lemon and beat until thick, at least half an hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter over the apples and bake in a moderate oven. Serve with wine sauce. Half this quantity is sufficient for a small family.
APPLE PUDDING (Grated)
Take six good-sized apples, six yolks of eggs, one-half cup of sugar
(or to taste), one-half pound of grated almonds, or one-half cup of matzoth-meal,
one-half teaspoon of salt, one-half teaspoon of cinnamon.
Pare the apples and leave them whole. Then grate all the apple from
the pulp. To this add the above, also about three tablespoons of chicken
or goose grease. When all is well mixed, add the whites well beaten to
a stiff froth. Mix very light. Bake in well-greased baking dish.
APPLE PUDDING -1
Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or bisket, four ounces of candid orange or citron, and bake it with a thin paste under it.
APPLE PUDDING -2
Soak three matzoth and squeeze the water out well; put them in a bowl with three good-sized apples cut in small thick pieces; add one-quarter pound of currants, one-quarter pound of raisins, a little cinnamon, some rind of lemon cut thin, one-quarter pound of brown sugar and two ounces of melted fat; mix all well together with six beaten eggs; pour in a greased dish and bake in a moderate oven. This pudding can be boiled if preferred. Serve with rum sauce.
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More Apple Puddings
APPLE CUSTARD PUDDINGS.
Put a quart of pared and quartered apples into a stewpan, with half
a cupful of water and cook them until they are soft. Remove from the fire
and add half a cupful of sugar, two tablespoonfuls of butter and the grated
rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread
crumbs and two tablespoonfuls of flour; add this also
to the apple mixture, after which stir in two well-beaten eggs. Turn
all into a well-buttered pudding-dish and bake forty-five minutes in a
moderate oven. Serve with sugar and cream or hard sweet sauce.
APPLE AND LADY-FINGER PUDDING
Core and peel apples, take top off, chop the top with almonds, citron
and raisins; butter your pan, fill apples, sugar them and pour over a little
wine, bake until tender; when cool add four yolks of eggs beaten with one
cup of sugar, then last, add beaten whites and eight lady fingers rolled,
and juice of one whole lemon; pour over apples, bake.
Eat cold.
APPLE TAPIOCA PUDDING
Soak three-quarter cup of tapioca and boil it in one quart of water until clear, sweetening to taste. Pare and core six apples and place them in a baking dish. Fill the cores with sugar, pour the tapioca around them and grate a little nutmeg over the top. Cover and bake until the apples are soft Serve with cream.
APPLE PEARL BARLEY PUDDING.
1/2 lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, 1/4 oz. of butter, the grated rind of a lemon. Soak the barley overnight, and boil it in 3 pints of water for 3 hours. When quite tender, add the sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour the mixture into a buttered dish, put the butter in bits over the top, and bake for 1 hour.
APPLE AND HONEY PUDDING
Take four cups of raw apples cut in small pieces, two cups of bread crumbs, one-half cup of hot water, two teaspoons of butter, two teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple in a well-buttered pudding dish; then a layer of crumbs. Mix the honey and hot water. Pour part of this over the crumbs, sprinkle with cinnamon and dot with a few bits of butter. Fill the dish with alternate layers of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover and bake forty-five minutes. Serve with cream.
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