Jean B. wrote in rec.food.cooking:
> I am thumbing through some older books and found this interesting
> recipe. I don't think I have seen anything quite like it before.
> Have any of you? I am going to type this in as it appears in the
> book, although it seems impossible to put parts in bf (the source
> will follow).
> Apple Pudding
> Wash, peel, core and cut into small slices enough enough apples to
> make 3 cupfuls of sliced fruit. Prepare 2 cupfuls of dry bread
> crumbs. Arrannge 1 cupful of apple in the bottom of a buttered
> baking dish. Sprinkle over this 2/3 cupful of crumbs. Sprinkle over
> the crumbs 1/2 cupful sugar, and 1/2 teaspoonful ground cinnamon.
> [JB: I'm sure all of us know it'd be best to mix the sugar and the
> cinnamon.] Drip over that 2 tablespoonfuls melted butter. Add
> another layer of apples (1 cupful), and top it with crumbs, butter,
> sugar, and cinnamon as before. Add a thrid layer, using the last
> cupful of apple and finishing off the top with the last third of the
> crumbs, butter, cinnamon and sugar. Now over the top drip the juice
> of 1 lemon. This makes a fine flavor, but may be omitted if you
> prefer. Notice that you have used 1 1/2 cupfuls of sugar. This
> makes fairly sweet pudding, but when you make it again you can use
> half a cupful more or less if this is not exactly to your taste.
> Pour 1 cupful of cold water over the whole pudding. [JB: At first I
> was thinking this was going to make a pudding cake, but one uses
> boiling water/liquid for that. I like bold flavors, so I am thinking
> I might use cider here.] Bake for one hour in a moderate oven.
> Serve hot. Left over pudding is very good. It may be served cold
> and is nice for a school luncheon....
> Now paraphrasing... One can use a total of a cup of raisins along
> with the apples. Serve plain or with hard sauce.
> Also, in the rambling preface to the recipe, it is mentioned that one
> wants to use a "rather flat" glass or earthen baking dish, which is
> supposed to be buttered.
> Source: Child Life Cook Book by Clara Ingram Judson. Chicago: Rand
> McNally & Company, 1926, pp. 26-27.
Hi Jean, I'd not seen this typed up before so thank you. It's a not
uncommon type of recipe from my youth along the eastern mountain ranges
(USA). It has many variations but they are all similar in general form
though they may have used beet-root sugar or sorghum or molassis (sp?)
or even honey in place of the sugar. The sweetner was what you had and
the amount used was adjusted to accomodate a more bitter-sour apple if
that helps. The one you post works with a crabapple level.
In the southerly set where 'muskydines' (think of grapes as a relative
in taste) grow well, they would be added to reduce the amount of sugar
needed come depression era (and may have been used before then).
Today, tart fruits are the common side part, not the lemon. I *think*
you are looking at an upscale representation of a farmers dish that was
well known then, and still can be recognized by folks from some areas.