Difference between revisions of "Swiss pudding"
RealRecipes (talk | contribs) m (moved Cookbook:Swiss pudding to Swiss pudding: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "{{PAGENAME}} Recipes" to "") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Ingredients == | == Ingredients == | ||
| Line 17: | Line 17: | ||
{{1881}} | {{1881}} | ||
| − | [[Category:Swiss | + | [[Category:Swiss cuisine]] |
| − | [[Category:Apple | + | |
| − | [[Category:Dessert | + | [[Category:Apple Recipes|{{PAGENAME}}]] |
| + | [[Category:Dessert Recipes|{{PAGENAME}}]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 16:46, 9 May 2012
Ingredients
- 4 or 5 apples
- Bread crumbs
- Small amount of butter nutmeg
- Sugar
Procedure
- Butter your dish; lay in it a layer of bread crumbs, grated very fine
- Boil 4 or 5 apples very tender, add a little butter nutmeg, and fine sifted sugar.
- Mix all up together, and lay on the bread-crumbs, then another layer of the crumbs; then add pieces of fresh butter on the top, and bake in a slow oven for a quarter of an hour, until it becomes a delicate brown.
- It may be eaten hot or cold.
This page incorporates text from the public domain 1881 Household Cyclopedia.
