Porcupine Pudding

Miss Banks, S. C.

Take six good apples. Peel and core them. Make a little syrup with sugar and water. Let your apples cook in that syrup, roasting them. When the apples are soft, take them out, put them in a flat dish. Let your syrup thicken a bit, pour it over the apples, and let them get cool. Beat the whites of two or three eggs stiff. Put it over the apples, shaping it in the form of a pudding. Stick in it all over bleached almonds. Let it brown in the oven.

From page 59 of the 1904 edition.

Original page from the book