Apple Nut Pudding
Apple pulp, 2 cups.
Nuttolene, ½ pound.
Eggs, 4.
Sugar, ¾ cup.
Bread crumbs, 1¾ pounds.
Cinnamon or nutmeg, 1 teaspoonful.
Grate sufficient tart apples to make two cups; then add the sugar, cinnamon or nutmeg, bread crumbs, nuttolene, which has been put through a vegetable grinder, and the beaten yolks of the eggs. Beat well and add the stiffly-beaten whites, put into an oiled pudding-pan set in a pan of boiling water, and bake. Serve with sweetened cream or flavored sauce.