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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 25,502 of 26,839   
   Ben Collver to All   
   Bird's Nest Pudding   
   18 Dec 25 06:58:21   
   
   TZUTC: -0800   
   MSGID: 35273.fidonet_cooking@1:105/500 2da9d656   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bird's Nest Pudding   
    Categories: Puddings   
         Yield: 6 Servings   
       
       1/2 ts Butter   
         2 lb Tart apples (6);   
              - Granny Smith are good   
         1 c  Brown sugar   
       1/2 ts Ground nutmeg   
         3    Eggs   
         1 c  Milk   
         1 ts Maple flavoring   
         1 c  Flour   
         1 ts Cream of tartar   
       1/2 ts Baking powder   
       1/2 ts Salt   
       1/2 c  Powdered sugar   
         1 pt Heavy cream   
       
     Butter the baking dish. Peel and core the apples and place them in the   
     dish. Fill the holes with brown sugar, pressing slightly, and   
     sprinkle half the nutmeg on top. Place in preheated 350?F oven to   
     start baking while you prepare the batter.   
        
     Separate the eggs, putting the yolks in the larger bowl and whites on   
     the platter. Beat whites with a fork or whisk until they are no   
     longer slipping from the tilted platter. Beat the yolks until they   
     change color; stir in milk and maple flavoring. In a smaller bowl,   
     mix flour, cream of tartar, baking powder, salt, and any remaining   
     brown sugar. Stir this mixture quickly into the liquid. Fold the egg   
     whites into this thin batter.   
        
     Pour the batter evenly over and around the partly-cooked apples and   
     return dish to the oven, baking until the crust is browned,   
          45    minutes to 1 hour.   
        
     While the pudding bakes, stir powdered sugar and remaining nutmeg   
     into a pitcher of heavy cream. Take the finished pudding directly to   
     the table before it "falls" and turn each serving onto a plate so the   
     apple is nested in the "fluffy crust". Pass the pitcher of sweetened   
     cream.   
        
     Recipe FROM: The Little House Cookbook   
        
     Posted by: Chris Fernald   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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