Rich Baked Apple Pudding Recipe

This is a simple pseudo apple pie recipe, if there is such a thing. Only the border of the dish has crust, which means you’re not rolling out dough and trying to gently place it in the pan – or you could use this recipe to finish off that little bit of pie crust that you have – or you could simply leave it off if you’re gluten free.

What is interesting here is that it’s just apples, lemon, eggs, and sugar. There are no spices – no cinnamon or nutmeg – which I find unusual. In a good way.

Happy fall!

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Source: The Compendium of Cookery and Reliable Recipes, 1890

2 thoughts on “Rich Baked Apple Pudding ~1890

  1. I really like the idea of putting the crust around the sides only. Then you don’t have to worry about soggy crust. I bet it’s delicious sans cinnamon and with just the apples and citrus. I might try that around the holidays.

    Liked by 1 person

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