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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/