QUEEN'S PUDDING (1875)
Breakfast, Luncheon and Tea
By Marion Harland [Mary Virginia Terhune] (1875)
QUEEN'S PUDDING.
• 8 or 10 fine, juicy apples, pared and cored.
• 1/2 pound macaroons, pounded fine.
• 2 table-spoonfuls sugar.
• 1/2 teaspoonful cinnamon.
• 1/2 cup crab-apple, or other sweet firm jelly, like quince.
• 1 table-spoonful brandy.
• 1 pint of milk.
• 1 table-spoonful best flour or corn-starch.
• Whites of 3 eggs. A little salt.
Put the apples into a pudding-dish, well buttered; fill half full of water; cover closely and steam in a slow oven until so tender that a straw will pierce them.
Let them stand until cold, covered.
Then drain off the water.
Put into each apple a spoonful of jelly, and a few drops of brandy; sprinkle with cinnamon and sugar.
Cover again and leave alone for ten minutes.
Scald the milk, and stir in the macaroons, the salt, the flour wet in a little cold milk.
Boil all together one minute.
Take from the fire; beat for a few minutes, and let it cool before whipping in the beaten whites.
Pour over the apples, and bake half an hour in a moderate oven.
Eat hot with cream sauce.
The complete 'Breakfast, Luncheon and Tea' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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