Abraham would also be another first but this act would be his last. He was the first president to be assassinated. On Good Friday, April 14, 1865 he would be shot and mortally wounded by John wilkes Booth in Fords theatre
Abraham Lincoln was inaugurated on March 4, 1861 Mary Todd Lincoln and the President moved into the White House. With them one possession that they brought was a cookbook that she purchased while living in Springfield, Illinois. The title of the cookbook was "Miss Leslies Complete Cookery" authored by Eliza Leslie. Mrs. Lincoln learned to rely on this cookbook and the recipes that were in it one can only assume were served as meals to President Lincoln and the family
One recipe found within this book is Apple Bread Pudding. I found this information on the blog the history kitchen where you will see the author of this blog has done her research. On this blog I also found an updated version of the
Apple Bread Pudding Ingredients
- 12 small baking apples (original recipe calls for Pippins-- I used Granny Smiths)
- 1 large lemon, juiced
- 1 tsp lemon zest
- 1 tsp nutmeg
- 1/4 cup unsalted butter, plus more for greasing the dish
- 1 1/4 cup brown sugar
- 1 cup bread crumbs (homemade crumbs from artisan bread are best)
Cream Sauce Ingredients
- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp nutmeg
- 1 tsp almond extract
How to Make Apple Bread Pudding
- Preheat the oven to 350 degrees F. Peel and core the apples, then slice them very thin. Place the slices in a large mixing bowl. Pour lemon juice and lemon zest over the apples along with the nutmeg. Toss the apples with a spatula till evenly coated by the lemon juice, zest, and nutmeg Chop the unsalted butter into several very small chunks.
- Grease a 9x13 baking dish with unsalted butter. Create a single thick layer of apple slices on the bottom of the dish, covering the entire surface with apples.
- Sprinkle a generous layer of brown sugar on top of the apples. Dot a few bits of butter across the top of the sugar. Sprinkle a thin layer of bread crumbs on top of the butter. Repeat this process of layering-- apple slices, brown sugar, butter, and bread crumbs-- until the dish is full. Finish the dish with a thin layer of bread crumbs. Bake the pudding uncovered for 50-60 minutes until the edges brown, the pudding is cooked through, and the apples are soft. Serve warm topped with cream sauce, if desired
How to Make Cream Sauce
- Pour heavy whipping cream into a small pot and warm slowly over medium heat, whisking occasionally as it warms.
- When cream begins to boil, whisk in powdered sugar, nutmeg, and almond extract.
- Remove from heat. Strain the sauce through a mesh strainer or sieve into a serving dish.
- Serve warm sauce over hot slices of Apple Bread Pudding. This is not a thick sauce, and it will need to be stirred from time to time to keep a skin from forming on the surface. Best if served immediately.