Weigh a pound of good boiling apples after they are pared and cored, and stew them to a perfectly smooth marmalade, with six ounces of sugar, and a spoonful or two of water: stir them often that they may not stick to the pan. Mix with them while they are still quite hot, three ounces of butter, the grated rind and the strained juice of a lemon, and lastly, stir in by degrees the well-beaten yolks of five eggs, and a dessertspoonful of flour, or in lieu of the last, three or four Naples' biscuits, or macaroons crushed small. Bake the pudding for a full half hour in a moderate oven, or longer should it not be quite firm in the middle. A little clarified butter poured on the top, with sugar sifted over, improves all baked puddings.
Apples, 1 lb.; sugar, 6 ozs.; water, 1 cupful; butter, 3 ozs.; juice and rind, 1 lemon; 5 eggs: 1/2 hour, or more.
Many cooks press the apples through a sieve after they are boiled, but this is not needful when they are of a good kind, and stewed, and beaten smooth.
Boil a pound and a quarter of apples with half a small cupful of water and six ounces of brown sugar; when they are reduced to a smooth pulp, stir to them two ounces of butter, a tablespoonful of flour, or a handful of fine bread-crumbs, and five well-beaten eggs; grate in half a nutmeg, or flavour the pudding with pounded cinnamon, and bake it nearly three quarters of an hour. More or less of sugar will be required for these puddings, according to the time of year, as the fruit is much more acid when first gathered than when it has been some months stored.
Apples, 1 1/4 lb.; water, 1/2 small cupful; sugar, 6 ozs.; butter, 2 ozs.; flour, 1 tablespoonful, or bread-crumbs, 1 handful; 1/2 nutmeg; eggs, 5: 3/4 hour.