Reference > Farmer's Cookbook > HOT PUDDINGS > Scalloped Apples
  Corn Pudding Bread Pudding  

Scalloped Apples

1 small stale loaf baker’s bread
1/4 cup sugar
1/4 cup butter
1/4 teaspoon grated nutmeg
1 quart sliced apples
Grated rind and juice of 1/2 lemon

Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter and stir in lightly with fork; cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream.

  Corn Pudding Bread Pudding  

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2015 · [Top 150] · Subjects · Titles · Authors · World Lit.