Recipe for Bird's-Nest Pudding, 1859

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Bird's-Nest Pudding

The following recipe was transcribed ver batim from

Peterson's Magazine

Philadelphia, Pennsylvania

March, 1859

Pare and core six or eight nice tart apples, and put them in a pudding dish. Take a quart of milk, six eggs, and sufficient flour to make a thin batter - pour it over the apples until the dish is nearly full. Bake it until the apples are clear, or you think it is done. Eat it with wine sauce - or, cold sauce made of butter, sugar and nutmeg beat well together.

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