Recipe: Steamed Apple Pudding

  •  3 pints pared and quartered apples.
  •  1/2 pint flour.
  •  1/2 cup sugar.
  •  1 tbsp. butter.
  •  1/4 of a grated nutmeg.
  •  1/2 cup milk.
  •  1/2 pint water.
  •  1/4 tsp. salt.
  •  2 (l.) tsps. baking powder.

Put the apples, water, sugar, and nutmeg into a porcelain or granite Saucepan and set on the fire. When the apples begin to boil, set back where they will cook gently. Mix the flour, salt and baking powder together. Rub the butter into this dry mixture, wet with the milk, stir quickly into a soft dough. Press or roll the dough lightly into a round piece about the size of the top of the Saucepan. Lay this on the apples; put on a close cover and continue cooking gently for 30 minutes. The crust may be lifted to a plate for a moment, the apples turned into a PUDDING dish, then placing the crust over the top. To be served with lemon or nutmeg Sauce.

The Fun of Cooking, by Caroline French Benton (Year 1915)