Bird nest's pudding- recipe now included

[Morgaine]

Ds and I are reading Laura Ingalls Wilder's Farmer Boy for our summer homeschool. One of the things mentioned in the book is bird nests puddening. Ds and I would like to make this dessert, but I'm not really sure how. Does anyone have any recipes that are good and 'authentic'. Thanks so much!

Oh and does anyone know what rye'n'injun is?

Edited to add a recipe.

6 tart apples, peeled and cored
1 cup brown sugar
1/2 teaspoon nutmeg
3 eggs
1 cup milk
1 teaspoon maple flavoring (we used syrup)
1 cup flour
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1/2 teaspoon salt
whipping cream or ice cream

Preheat oven to 350 degrees. Grease a 2 quart baking dish with butter or PAM spray. Peel and core the apples. Place apples in the baking dish and fill the holes with brown sugar. Slightly press the sugar into the holes. Sprinkle the nutmeg over the apples. (Cinnamon tastes just as good!) Place baking dish in the oven and let the apples start baking while you prepare the batter. Crack eggs into mixing bowl. Beat with a fork til foamy. Stir in milk and maple flavoring. Measure out flour, cream of tartar, baking powder and salt sifting them together into a separate mixing bowl. Stir in remaining brown sugar. (We had about 1/2 cup remaining after filling the apples.) Stir the egg mixture into the dry ingredients. Remove baking dish from the oven and pour the batter evenly over and around the apples. Bake for about 45 minutes more, or until the crust has browned. Serve each serving onto a plate so that the apple is "nested" in the crust. Serve with ice cream or whipped cream. ENJOY!

 

[DuckLady]

I did a search and found this. Hope it helps!
http://whatscookingamerica.net/History/CobblerHistory.htm

Bird's Nest Pudding - A pudding containing apples whose cores have been replaced by sugar. The apples are nestled in a bowl created by the crust. Also called Crow's Nest Pudding.

http://www.antiquesjournal.com/Pages04/Monthly_pages/may06/cooking.html

“On a morning like this we might have ‘Rye and Injun’ bread which is made of rye and cornmeal,” volunteered one of our interpreters. “Wheat flour is also well known in this period, though it is usually imported because it doesn’t grow well in New England.”​

 

[Morgaine]

Thanks for the links! The second one was a great read. I found some recipes, but not sure how good they are, I was hoping someone here would have a tried and true recipe. It's really cool reading about all the different foods they ate back then.

 

[Morgaine]

Bumping this cause I added a recipe for Bird's nest puddening.