It’s been nearly a week ago now, but I was once again
cooking on the hearth of The Israel Crane House this
past Sunday, October 7. I tell you, it was mighty good
to be back! HUZZAH! And since Fall was, and is, in full
swing, I designated it “Apple Day” in the Crane kitchen.
Thus, I prepared and cooked several dishes that contain
this fall staple, including the obligatory apple fritters and
one that I’ve been meaning to try for quite some time,
a sliced apple pudding. Of course, I followed my usual
“go-to” receipt for the fritters; you can find it here. As
for the pudding, I used this one from Mary Randolph’s
The Virginia Housewife (1824):
Sliced Apple Pudding.
Beat six eggs very light, add
a pint of rich milk, pare some
apples or peaches—slice them
thin, make the eggs and milk
into a tolerably thick batter
with flour, add a small cup
of melted butter, put in the
fruit, and bake it in a deep
dish—eat with sugar, butter,
and nutmeg.
As usual, having opportunities to take photos were few
and far between. However, as you’ll see below, I did get
several. In fact, I was SO excited about making the apple
pud, that when it was cooked and ready to eat, I made
a point of snapping its picture, right in front of several
visitors. Yes, naughty me! But please excuse; I wanted
it sooooo badly. And then, a visitor offered to take a shot
of me with my pud. HUZZAH! Of course, then it was back
in the drawer for Mr. Camera!
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