Title: Mary Whitcher's Apple Pudding
Categories: American Fruit Dessert
Yield: 4 Servings

APPLE PUDDING
6	lg	Apples
2	c	Grated bread crumbs
2/3	c	Butter
1	c	Sugar
2	ts	Nutmeg
1	c	Cold water
WINE JELLY SAUCE
2	c	Heavy cream
1/2	c	Melted wine jelly

Mary Whitcher's Shaker Housekeeper

Pare and chop fine 6 lg apples. Put in a pudding dish a layer of grated bread crumbs 1 inch deep, then a layer of apples. On this put lots of butter, sugar and a dusting of nutmeg. Continue as before to repeat the layers and finally pour on a cup of cold water. Bake half an hour at 350F or until pudding is golden brown and bubbling.

Serves 4-6

Serve with Wine Jelly Sauce: Blend together 2 cups heavy cream and 1/2 cup melted wine jelly. Makes 2 1/2 cups.

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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