A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve hot with sugar and wine sauce.
Preserved exactly as written in the original source
Pare and core twelve pippin apples; slice them very thin
Stir into one quart of new milk one quart of sifted corn meal
Add a little salt, then the apples, four spoonfuls of chopped suet and a teacupful of good molasses, adding a teaspoonful of soda dissolved
Mix these well together
Pour into a buttered dish and bake four hours
Modern guidance to help you succeed with this vintage recipe
The extended four-hour bake transforms cornmeal's starch granules through slow gelatinization, creating a creamy, pudding-like texture rather than grittiness. The suet (animal fat) enriches the pudding and helps carry flavor compounds from the apples and molasses throughout the dish. Meanwhile, the baking soda neutralizes acidic compounds in the molasses and apples, preventing the milk proteins from curdling during the long cooking time while also encouraging Maillard browning on the surface.
The dry ingredients (cornmeal and salt) can be measured and the apples can be prepared up to 2 hours ahead; keep sliced apples in acidulated water (water with lemon juice) to prevent browning, then drain and pat dry before using. However, this pudding is best assembled and baked the day you plan to serve it.
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will be denser after refrigeration but remains flavorful.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (cornmeal and salt) can be measured and the apples can be prepared up to 2 hours ahead; keep sliced apples in acidulated water (water with lemon juice) to prevent browning, then drain and pat dry before using. However, this pudding is best assembled and baked the day you plan to serve it.
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until warmed through. The texture will be denser after refrigeration but remains flavorful.
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