Take a culinary trip into the past with this modern rendition of a historic recipe.

WRITTEN BY MARTHA & RICHARD HARTLEY

Take one pound of apples stew them & sweten [sweeten] them to your taste add some spice one glass wine on[e] of Brandy and four eggs beat to a froth. (Miss Catharine Baker’s Receipt Book by Catharine Baker, 1814)

3 tablespoons white sugar

3 tablespoons brown sugar

½ teaspoon freshly ground nutmeg

1 teaspoon ground cinnamon

1 pound cooking apples, peeled, cored, cooked, mashed, and cooled, or 2 cups of prepared, unsweetened applesauce warmed in microwave

¼ cup brandy (apricot recommended)

¼ cup sweet white wine

4 eggs, well-beaten

Preheat oven to 350°. In large bowl, mix spices with sugars and stir together with applesauce. Let cool. Stir brandy and wine into beaten eggs. Mix eggs with applesauce mixture. Pour into 8 custard cups, set cups in cake pan containing ½ inch water. Place pan in oven and bake 45 to 50 minutes or until table knife inserted in middle comes out clean. Remove from pan, let cool, and refrigerate. Serve cold. This apple pudding is more like a baked custard made with applesauce.

Yield: 8 servings

Alternate method of baking: Pour Apple Pudding mixture into 9-inch unbaked pie pastry shell and bake at 425° for 10 minutes, then reduce heat to 350° and bake 50 to 60 minutes more or until table knife inserted near the center comes out clean.

wvhearthcook.com

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