Louisa Macculloch (1785-1863) included several recipes for apple pudding in her handwritten cookbook. Rosewater and oranges set this recipe apart.
Rosewater was a flavoring, made from rose petals, that was used frequently in early pie, cake, and cookie recipes up until the middle of the 1800s. Vanilla flavoring, which is popular today, was available, but still very expensive at that time.
Louisa Macculloch’s recipe also lists a spiced “piece of orange peel.” We know from George Macculloch’s garden journal that orange trees grew among his greenhouse plants. Oranges were available but expensive. Growing oranges in New Jersey in the 19th century was not typical. George’s cultivation of them demonstrates his interest in agriculture.
Original Recipe: Apple Pudding
½ pound butter
½ pound sugar
1 glass wine or brandy
and rose water
Spice a piece of orange peel
½ pound of apples boiled and strained
Adapted Recipe: Apple Pudding with Orange and Rosewater
2 sticks of butter, softened
1 cup of sugar
½ cup white wine
1 teaspoon of rosewater
1 tablespoon of orange zest
½ pound apples –approximately 2 apples (peeled, cored, and cubed) boiled until soft
Preheat oven to 350 degrees. Boil two apples that have been peeled, cored and cubed until soft. Use cheese cloth to strain liquid from apples. In a bowl mix strained apples, softened butter, and sugar. Add wine, rosewater, and orange zest. Whisk five eggs in a separate bowl. Once apple mixture is cool, whisk in the beaten eggs. Pour into a greased quiche pan and bake for 45-50 minutes or until brown around edges. Let cool. When slicing there may be some additional liquid at the bottom. Serve with whipped cream or ice cream.
For similar 19th-century recipes visit:
https://app.ckbk.com/recipe/prid67377c02s001r009/19th-century-eves-pudding which adds breadcrumbs, lemon, and currants
Topic: Munchie Monday
Age / Level: 1, Primary, Elementary