Six large Apples✪ Apple Snowballs.
Wash the rice well and boil it in plenty of water for ten
minutes, strain it and dry it. Peel and core the apples ; be
careful not to break them ; divide the rice into six heaps and
cover each apple with the rice ; tie each snowball loosely in a
separate cloth and boil for one hour. Serve with sweet melted
butter.
Apple Vol au Vent.
Ingredients.
Puff Pastry. .
Eight Apples.
Pint of Custard.
One gill of Claret.
Four ounces of Castor Sugar.
Lemon Peel, Cinnamon, and Mace✪ Apple Vol au Vent.
Have the vol au vent case ready baked. Peel and core the
apples, taking care not to break them ; cook them in a stew-pan
in the wine and sugar, with a small piece of lemon-peel, a little
piece of cinnamon, and a small blade of mace. Let the apples stew
slowly till quite tender ; set them aside to cool. When cold place
them in the vol au vent case, and pour half a pint of good
custard over them.
Arrowroot Jelly.
Ingredients.
Half a pint of Water.
A wineglass of Sherry' or a little Brandy.
One ounce of Castor Sugar.
One ounce of Arrowroot.
One tablespoonful of cold Water✪ Arrowroot Jelly.
Put the half pint of water, wine, and sugar on to boil, mix the
arrowroot to a smooth paste with cold water ; when the wine and
i5
water are boiling stir it in to the mixed arrowroot carefully, return
the whole to the stew-pan and let it boil for three minutes, stirring
well. Pour it into a mould and serve when cold.
Baked Custard.
Ingredients.
One pint of Milk.
Three Eggs.
One ounce of Castor Sugar.
Lemon Peel.
Rough Puff or Flaky Pastry✪ Baked Custard.
Cut a few pieces of lemon-peel very thinly off a lemon, put
them into a saucepan with the milk and let it boil ; cool it, and
mix the eggs and sugar together; pour the milk on to them.
Line the edges of a pie-dish with pastry, pour the milk and eggs
into the pie-dish, and bake in a slow oven for half an hour.
Batter and Fruit Pie.
I ngredients.
Four ounces of Apples or other fruit.
Four ounces of Flour.
One Egg.
Half a pint of Milk.
Sugar and Salt✪ Batter and Fruit Pie.
Mix a batter as for pancakes ; cook the fruit with the sugar in
a greased pie-dish until tender; pour the batter over it, and
bake for about half an hour in a moderate oven.
Brandy Wafers.
Ingredients.
Four ounces of Treacle.
Four ounces of Butter.
Three and a half ounces of Flour.
Three ounces of Castor Sugar.
A teaspoonful of Ground Ginger.
A teaspoonful of Brandy.
A teaspoonful of grated Lemon Rind✪ Brandy Wafers.
Melt the treacle, sugar, and butter together, then stir in the flour
gradually, and the ginger, lemon-rind, and brandy ; mix all these
1 6
well together. Grease a baking-tin, and drop the mixture on to
it in spoonsful about two inches apart, so as to give them plenty
of room to run. Bake them in a quick oven for about a quarter
of an hour. Watch them carefully till they are done, as they are
liable to brown quickly. When cooked roll them up at once, or
else they will break.
Cottage Pudding.
Ingredients.
Two pounds of Potatoes.
Three quarters of a pint of Milk.
Two ounces of moist Sugar.
Two Eggs. Three ounces of Sultanas✪ Cottage Pudding.
Peel, boil, and mash two pounds of potatoes, beat up the eggs,
stir them with the sugar to the milk; pour this gradually to the
potatoes and beat to a smooth batter ; stir in the fruit, put into
a pie-dish, and bake three quarters of an hour.
Crumpets.
Ingredients.
One pound of best Flour.
Two tablespoonfuls of Brewer’s Yeast. ✪ Crumpets
Artizan recipes
1896Page 86 · 9 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Six large Apples.
Wash the rice well and boil it in plenty of water for ten minutes, strain it and dry it. Peel and core the apples ; be careful not to break them ; divide the rice into six heaps and cover each apple with the rice ; tie each snowball loosely in a separate cloth and boil for one hour. Serve with sweet melted butter.
Apple Vol au Vent.
Ingredients.
Puff Pastry. .
Eight Apples.
Pint of Custard.
One gill of Claret.
Four ounces of Castor Sugar.
Lemon Peel, Cinnamon, and Mace.
Have the vol au vent case ready baked. Peel and core the apples, taking care not to break them ; cook them in a stew-pan in the wine and sugar, with a small piece of lemon-peel, a little piece of cinnamon, and a small blade of mace. Let the apples stew slowly till quite tender ; set them aside to cool. When cold place them in the vol au vent case, and pour half a pint of good custard over them.
Arrowroot Jelly.
Ingredients.
Half a pint of Water.
A wineglass of Sherry' or a little Brandy.
One ounce of Castor Sugar.
One ounce of Arrowroot.
One tablespoonful of cold Water.
Put the half pint of water, wine, and sugar on to boil, mix the arrowroot to a smooth paste with cold water ; when the wine and
water are boiling stir it in to the mixed arrowroot carefully, return the whole to the stew-pan and let it boil for three minutes, stirring well. Pour it into a mould and serve when cold.
Baked Custard.
Ingredients.
One pint of Milk.
Three Eggs.
One ounce of Castor Sugar.
Lemon Peel.
Rough Puff or Flaky Pastry.
Cut a few pieces of lemon-peel very thinly off a lemon, put them into a saucepan with the milk and let it boil ; cool it, and mix the eggs and sugar together; pour the milk on to them. Line the edges of a pie-dish with pastry, pour the milk and eggs into the pie-dish, and bake in a slow oven for half an hour.
Batter and Fruit Pie.
I ngredients.
Four ounces of Apples or other fruit.
Four ounces of Flour.
One Egg.
Half a pint of Milk.
Sugar and Salt.
Mix a batter as for pancakes ; cook the fruit with the sugar in a greased pie-dish until tender; pour the batter over it, and bake for about half an hour in a moderate oven.
Brandy Wafers.
Ingredients.
Four ounces of Treacle.
Four ounces of Butter.
Three and a half ounces of Flour.
Three ounces of Castor Sugar.
A teaspoonful of Ground Ginger.
A teaspoonful of Brandy.
A teaspoonful of grated Lemon Rind.
Melt the treacle, sugar, and butter together, then stir in the flour gradually, and the ginger, lemon-rind, and brandy ; mix all these
1 6
well together. Grease a baking-tin, and drop the mixture on to it in spoonsful about two inches apart, so as to give them plenty of room to run. Bake them in a quick oven for about a quarter of an hour. Watch them carefully till they are done, as they are liable to brown quickly. When cooked roll them up at once, or else they will break.
Cottage Pudding.
Ingredients.
Two pounds of Potatoes.
Three quarters of a pint of Milk.
Two ounces of moist Sugar.
Two Eggs. Three ounces of Sultanas.
Peel, boil, and mash two pounds of potatoes, beat up the eggs, stir them with the sugar to the milk; pour this gradually to the potatoes and beat to a smooth batter ; stir in the fruit, put into a pie-dish, and bake three quarters of an hour.
Crumpets.
Ingredients.
One pound of best Flour.
Two tablespoonfuls of Brewer’s Yeast.
Records on this page
Apple SnowballsApple Vol au VentArrowroot JellyArrowroot JellyBaked CustardBatter and Fruit PieBrandy WafersCottage PuddingCrumpets