Old-fashioned Apple Pudding

Apple Pudding

Fall is in the air, and it’s apple season. I found a recipe for Apple Custard in a hundred-year-old cookbook, and decided to give it a try. The Apple Pudding is made by putting stewed apples in a casserole dish, adding a lovely custard, and then topping with meringue.

This recipe is different from most modern recipes for apple desserts because it uses no cinnamon or other spices, and it calls for very little sugar (only 4 tablespoons). The result is a tasty, yet delicate dessert.

Here’s the original recipe:

Apple Pudding Recipe — Source: General Welfare Guild Cook Book (Beaver Valley General Hospital, New Brighton, Pennsylvania, 1923)

Apples vary a lot in size. Apples often were smaller a hundred years ago then they are today, so I interpreted the 4 apples called for in the recipe as approximately 2 cups of peeled, cored, and quartered apples.

Here’s the recipe updated for modern cooks:

Apple Pudding

Servings: 3 - 5
Time: 30 minutes
Difficulty: moderate
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Apple Pudding

4 apples (approximately 2 cups, peeled and quartered apples)

water

1 cup milk

2 eggs, separated

2 tablespoons sugar + 2 tablespoons sugar

1 tablespoon flour

Peel apples, remove cores, and cut into quarters. Place them in a saucepan and add a little water to prevent scorching until the apples begin to soften. Bring to a boil using medium heat and then reduce heat. Continue to simmer gently until the apples are soft (approximately 10-15 minutes). Remove from heat and set aside.

Put egg yolks, 2 tablespoons sugar, and flour in a small bowl. Stir to combine then set aside.

In the meantime, put the milk in another saucepan. Bring to a boil using medium heat, while stirring frequently.

Place a small amount (approximately 1 – 2 tablespoons) of hot milk into the bowl containing the egg, sugar and flour mixture; then add the mixture to the hot milk. Stir quickly. (The egg is first combined with a little of the hot mixture to prevent it from turning into scrambled eggs when introduced into the milk.) Continue heating using medium heat, while stirring constantly, until the mixture thickens into a custard. Remove from heat.

Preheat oven to 400° F. Put the cooked apples in a casserole dish. (I used a 1-quart dish, which was quite full; an 8-inch square pan would also work.) Pour the custard over the apples.

Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Gradually add 2 tablespoons sugar while continuing to beat. Then spoon on top of the custard and swirl. Put in oven for 10 minutes or until the meringue is lightly browned.

http://www.ahundredyearsago.com

Old-fashioned Cranberry Applesauce

Cranberry Applesauce in bowl

Fresh cranberries are only available for a short time each year, and each Fall I look forward their arrival on the produce aisle. I was pleased to see them this week. I then looked through my hundred-year-old cookbooks and found a simple but very tasty recipe for Cranberry Applesauce. The recipe turned out well. The Cranberry Applesauce wasn’t as tart as Cranberry Sauce, but it wasn’t as sweet as Applesauce. In other words, it was just right.

Here’s the original recipe:

Recipe for Cranberry Applesauce — Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

Even though the old recipe spelled “applesauce” as two words, I think that it is usually spelled as one word today, so that’s the way I spelled it. Apparently, it was at least sometimes spelled as two words a hundred years ago.

‘Here’s the recipe updated for modern cooks:

Cranberry Applesauce

Servings: 6-8
Time: 25 minutes
Difficulty: easy
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1 1/2 cups apples, sliced (peel and core before slicing) (use Gala, Honeycrisp, or other apple that makes a good sauce)

1 1/2 cups cranberries

1 cup water

1 cup sugar

Put all ingredients in a large saucepan, then using medium heat bring to a boil. Reduce heat and continue cooking until the apples are soft are tender and the cranberries have burst. Periodically stir. Remove from heat. May be served hot or cold.

http://www.ahundredyearsago.com

Old-fashioned Lemon Apple Pie

Slice of Lemon Apple Pie I love apple pies, but sometimes I get bored by the typical cinnamon-flavored pie, so when I saw a recipe for Lemon Apple Pie in a hundred-year-old cookbook, I decided to give it a try.

The pie was delightful – and nothing like any apple pie I’ve ever had before. Chopped apples are smothered in a tart lemony sauce.

Here’s the original recipe:

Here’s the recipe updated for modern cooks:

Lemon Apple Pie

Servings: 6 - 8
Time: 1 hour
Difficulty: moderate
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2 cups chopped apples

1 cup sugar

1/2 cup water

1 egg beaten

juice and grated rind of 1 lemon

1/2 cup saltine crackers (about 12 crackers), rolled fine (I put the crackers in a plastic bag and crushed with a rolling pin.)

milk, sugar

pastry for a 2-crust, 9-inch pie

Heat oven to 425° F. Put the sugar, water, egg, lemon juice, and lemon rind in a bowl; stir to combine. Add the crushed saltine crackers and chopped apples, stir. Turn into pastry-lined pie pan. Cover with top crust and flute edges. Brush crust with a small amount of milk; sprinkle with sugar. Bake in oven for 10 minutes; then reduce heat to 350° F. Bake an additional 20 to 30 minutes or until crust is lightly browned and juice just begins to bubble.

http://www.ahundredyearsago.com

Old-fashioned Butterscotch Apples

Fall is in the air! Evenings are a bit nippy, and the trees are starting to turn color. And, it’s the season for apples, so browsed through old magazines and books for an apple recipe. And, I think I found a winner.

I found a delightful hundred-year-old recipe for Butterscotch Apples. Stewed apples are served in a creamy brown sugar sauce.

Here is the original recipe:

Here’s the recipe updated for modern cooks:

Butterscotch Apples

Servings: 2 - 3
Time: 25 minutes
Difficulty: moderate
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5 large apples

2/3 cup brown sugar

1/2 cup water

3/4 cup milk

1 tablespoon cornstarch

1/8 teaspoon salt

1/2 to 1 tablespoon butter (I used 1 tablespoon.)

1/2 teaspoon vanilla

Peel, core, and quarter the apples.

In the meantime, put the brown sugar and water in a large saucepan. Using medium heat, bring to boil while stirring occasionally. Add the quartered apples. Cover and bring back to a boil. Reduce heat and boil gently until the apples are tender (5-10 minutes) while stirring occasionally. (The apples can boil over, so watch carefully and reduce heat further if boiling too vigorously.) Remove the apples from the syrup using a slotted spoon; set both the apples and the syrup aside.

Put the cornstarch in another saucepan. Gradually stir in milk, and stir until smooth. Using medium heat, bring to a boil while stirring constantly. Add the syrup that the apples were cooked in. Bring back to a boil, and cook for an additional 2 minutes. Remove from heat, and stir in the salt, butter, and vanilla.

To serve: May be served hot or cold. (I served it hot.) Put in the cooked apples in serving dishes, and spoon sauce over them.

http://www.ahundredyearsago.com

Old-fashioned Carrot and Apple Salad

Summer is the perfect time for salads to take center stage, so I was intrigued by a hundred-year-old recipe for Carrot and Apple Salad. The recipes called for arranging apple slices that are spread with mayonnaise on lettuce, and then sprinkling with grated carrot. The recipe also called for putting additional mayonnaise in the middle plate. Based on the recipe description, I couldn’t quite picture what the salad would look or taste like, so I decided to give it a try.

The Carrot and Apple Salad was fun to make. I enjoyed arranging the apple slices on the lettuce – then garnishing with grated carrot. This is a recipe that a child might enjoy helping make.

The salad was bright and sunny. And, it met the taste test with a delightful combination of textures. There was just the right balance due to the crispness of the apples, the crunchiness of the lettuce, the sweetness of the carrots, and the hint of a dressing. (My husband and I didn’t add any of the additional mayonnaise that was in the center of the plate when we ate the salad).

Here is the original recipe:

Recipe for Carrot and Apple Salad — Source: Good Housekeeping’s Book of Recipes and Household Discoveries (1920)

When I made this recipe, 1 cup of apple slices were not quite enough to make an attractive arrangement on the plate so I used additional slices. Similarly, 1 cup of grated carrot seemed like too much, so I only used about 1/2 cup.

And, here is the recipe updated for modern cooks:

Carrot and Apple Salad

Servings: 2 -3
Time: 20 minutes
Difficulty: easy
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lettuce

1 – 1/2 cups thinly sliced peeled apples (I put the apple slices in a mixture of 1 cup water + 1 tablespoon lemon juice for 5 minutes to prevent browning; then drained and dried using paper towels.)

mayonnaise

1/2 cup grated carrot

Arrange lettuce pieces on plate. Lightly spread mayonnaise on the top of each slice; then arrange the slices attractively on the lettuce. Sprinkle with the grated carrot. If desired, put additional mayonnaise in a small bowl in the center of the plate.

http://www.ahundredyearsago.com

Grated Apple Omelette (Fruit Omelette)

Similarly to what we believe today, people a hundred year ago believed that healthy eating was important, and that good nutrition could support their health. A 1918 cookbook called the Nature Cure Cook Book is chock full of health advice and interesting recipes.

The recipe for Fruit Omelette intrigued me. Eggs and fruit are both nutritious foods, but I’d never before seen them combined in an omelette.

This recipe offers lots of options. It can be made using “apple sauce, stewed pears, peaches, plums, berries, raisins, etc.” or, as indicated in the note at the end of the recipe, grated apples. And, either cinnamon or nutmeg could be used to season the omelette. I decided to go with the grated apple option and cinnamon.

I served Grated Apple Omelette at breakfast – though it had a dessert-like essence. The omelette had a nice cinnamon-apple flavor, and the liquid from the grated apples combined with the eggs during baking to create an omelette with a custard-like texture.

The old recipe calls for “sugar to taste.” I used two tablespoons of sugar when I made the recipe – though I think that it would work just fine to skip the sugar.

Here is the recipe updated for modern cooks:

Grated Apple Omelette

Servings: 2 - 3
Time: 30 minutes
Difficulty: moderate
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2 cups grated apples, (2-3 peeled and core apples, grated)

5 eggs, well beaten

1 tablespoon melted butter

2 tablespoons sugar

1/4 teaspoon cinnamon

Preheat oven to 375° F.

Put eggs in mixing bowl, and beat until light and foamy. Add butter, sugar, and cinnamon; beat until combined. Then stir in grated apples.

Put egg mixture in a well-greased oven-proof skillet. Put in oven and bake until the eggs are set (approximately 20 minutes). Remove from oven, loosen the edges with a knife or spatula, then gently flip or slide onto a plate. Fold in half to create the omelette. To make the most visually appealing omelette, it should be folded so that the side which was facing up when in the pan is on the outside of the finished omelette.

Cook’s note: Care must be used when removing omelette from pan and when folding to keep it all in one piece.

Apple Flamingo Recipe

Fall is here – and apples abound; so I dug through my hundred-year-old cookbooks looking for the perfect apple recipe. I found a recipe for Apple Flamingo, and think that I found a winner.

Apple Flamingo is basically a baked apple with the skin removed following baking. Red apples are used in this recipe, so the cooked apples take on a bit of the color from the apple skins, and have a lovely reddish hue. The apples are served with a citrus syrup that contains bits of lemon and orange zest, and are topped with whipped cream.

Apple Flamingo is delightful and seems almost decadent. This apple and citrus dessert is a welcome change from the usual cinnamon apple desserts.

Here is the original recipe.

And. here is the recipe updated for modern cooks:

Apple Flamingo

Servings: 8
Time: 1 hour
Difficulty: moderate
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8 apples (use a red variety that maintains shape – Rome, Braeburn, Winesap, etc.)

2 cups sugar

1 cup water

2 tablespoons lemon juice

2 tablespoons orange juice

grated rind of 1/2 lemon

grated rind of 1/2 orange

1 cup heavy whipping cream

1 tablespoon confectioners sugar

Preheat oven to 350° F. Core apples, and put in a baking dish. Place in oven and bake until tender (about 45 – 55 minutes). Remove from oven and let cool slightly, then gently remove skin using care to leave the reddish color on the apple flesh and maintain apple shape. (I started removing the skin at the bottom of the apple where the skin was moister and easier to loosen and worked up to the top.)

In the meantime, make the sauce by putting the sugar and water in a saucepan; stir to combine. Bring to a boil using medium heat, then reduce heat and simmer until the liquid thickens into a syrup (about 10 minutes). Remove from heat and stir in the lemon juice, orange juice, grated lemon rind, and grated orange rind.

Also, in the meantime, make the whipped cream. Place the whipping cream in a bowl and beat until stiff peaks form. Add confectioners sugar, and continue beating until thoroughly mixed.

To serve, spoon sauce over the baked apples. Top with the whipped cream. Serve warm.

Note: This recipe makes a lot of the citrus sauce. I had some left-over when I made this recipe, so I baked several additional apples the following day.

I put a little confectioners sugar in the whipped cream. The original recipe didn’t call for adding any sugar to the whipped cream, but I thought that the whipped cream was tastier when sweetened a bit.