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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 87

87
Apple Pudding from [Stobo?] the best 
Take 6 good large apples pare and quarter them and take out the Core put them into a sauce pan with 3 spoonfuls of water. Boil them till them till [NB: "them till" is repeated] they are smooth and thick Then beat them well, and stir in 1 Ounce of Butter, 3 Ounces of [fair?] Sugar the grate and Juice of a Lemon a little Cinnamon the yolks of 4 Eggs beat fine. Stir in half Gill of Cream and half a glass of white wine Mix all well and thicken with Crumbs of grated Bread - line a Shape with paste and bake in a moderate Oven
It looks best turned out on a dish like a Charlotte of Apples and ought to be thick enough to stand - 

Good Mince Pies - Miss Gordon [illegible]
1 pound Suet - 1 pound raisins - 1 pound Currants - 2 pounds Apples - 1 half a pound Orange peel and Citron Mixed 1 pound Sugar 1 nutmeg Cinnamon, Juice of 2 Lemons and 2 Gills of Brandy with Lemon peel in it keep in a Jar - well tied up for use -

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87 Apple Pudding from [Stobo?] the best Take 6 good large apples pare and quarter them and take out the Core put them into a sauce pan with 3 spoonfuls of water. Boil them till them till [NB: "them till" is repeated] they are smooth and thick Then beat them well, and stir in 1 Ounce of Butter, 3 Ounces of [fair?] Sugar the grate and Juice of a Lemon a little Cinnamon the yolks of 4 Eggs beat fine. Stir in half Gill of Cream and half a glass of white wine Mix all well and thicken with Crumbs of grated Bread - line a Shape with paste and bake in a moderate Oven It looks best turned out on a dish like a Charlotte of Apples and ought to be thick enough to stand - Good Mince Pies - Miss Gordon [illegible] 1 pound Suet - 1 pound raisins - 1 pound Currants - 2 pounds Apples - 1 half a pound Orange peel and Citron Mixed 1 pound Sugar 1 nutmeg Cinnamon, Juice of 2 Lemons and 2 Gills of Brandy with Lemon peel in it keep in a Jar - well tied up for use -