Title: Apple Batter Pudding
Categories: American Dessert Fruit
Yield: 6 Servings

5		Tart apples, peeled and chopped
1	c	Brown sugar
1/2	ts	Cinnamon
1/2	ts	Nutmeg
2	tb	Butter
1/4	c	Water
1/3	c	Sifted flour
1/2	c	Sugar
1/4	ts	Salt
1	tb	Melted butter
2		Eggs, beaten until foamy

Manuscript From Shaker Museum, Old Chatham, New York

Mix apples, sugar and spices. Place in buttered pudding dish and dot with butter. Add the water. Sift dry ingredients and beat in melted butter and beaten eggs until mixture is light and fluffy. Spread over apples and bake at 450F for 10 minutes. Reduce heat to 350F and bake about 40 minutes. Serve warm with Lemon or Custard Sauce.

Variation: Bluberries may be substituted for apples and if so, dust them with flour.

Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co., 1985, ISBN 0-02-584980-8.

Typed by Manny Rothstein, 1/97.

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