One pint of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, half a teaspoonful
of salt, an egg, a generous two-thirds of a cupful of milk, two table-spoonfuls of butter, four large
apples. Mix the salt, soda and cream of tartar with the flour, and rub through the sieve. Beat the
egg light, and [...]

One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight
apples pared and cored, or quartered, and steamed tender and put in the pudding-dish; boil and
stir the sago until clear, adding water to make it thin, and pour it over the apples; bake one [...]

Put a quart of pared and quartered apples into a stew pan, with half a cupful of water and cook
them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls
of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated
breadcrumbs [...]

Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when
quite smooth add three eggs; butter a pie-dish, pour in the batter; take three-quarters of a pound
of apples, seed and cut in slices, and put in the batter; place bits
of butter over the top; [...]

6 large codlins or pippens
8 eggs
1/2 pound Sugar
1/2 pound clarified butter
lemon-peel bread crumbs or biscuit
and orange or citron
Take codlins or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the
whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put
to them the pulp [...]

6 baking apples
2 oz. of sugar
3/4 pint of milk
3 eggs
6 oz. of Allinson whole meal
1 heaped up teaspoonful of ground cinnamon
And 1 oz. of butter.
Core the apples, mix the sugar and cinnamon, and fill the hole where the core was with it; put the
apples into a buttered pie-dish; make a batter of the milk, eggs, [...]

1-1/2 lbs. of apples
1 teaspoonful of ground cinnamon
1/2 lb. of Allinson fine wheat meal
2-1/2 oz. of butter or vege-butter
and sugar to taste.
Pare, core, and cut up the apples; make a paste of the meal, butter and a little cold water; roll the
paste out, line a pudding basin with the greater part of it, put in [...]

The apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores
removed, afterward put into a preserving kettle over the fire, with a teacupful of water in the
bottom to prevent burning; more water is added as it evaporates while cooking. When boiled to a
pulp, strain the apples through a [...]

Take twenty large ripe juicy pippins. Pare, core, and chop them to pieces. Put them into a jar with
the yellow rind of four lemons, pared thin and cut into little bits Cover the jar closely, and set it into
a pot of hot water Keep the water boiling hard all round it till the apples are [...]

Select apples that are rather tart and highly flavored; slice them without paring; place in a
porcelain preserving kettle, cover with water, and let them cook slowly until the apples look red.
Pour into a colander, drain off the juice, and let this run through a jelly-bag; return to the kettle,
which must be carefully washed, and boil [...]