Apple Pudding
6 large Codlin or Pippin Apples
225g (8oz) Caster Sugar
225g (8oz) Clarified Butter
110g (4oz) Candied Orange or Citron
8 Egg Yolks
2 Egg Whites
Lemon Peel, finely grated
Breadcrumbs
Pastry
Bake the apples in their skins.
Remove the pulp from the apples.
Beat the eggs and sugar together well.
Add the apple pulp, clarified butter, breadcrumbs, candied orange or citron and lemon peel.
Roll out the pastry on a floured surface.
Line a baking shallow dish with it.
Add the mixture.
Bake.
An Apple Pudding
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.
English Housewifry - 1764
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