Apple Amber

Ingredients

• 3 large apples
• 3 oz. sugar
• 2 oz. fresh butter
• 1/2 lemon
• 3 yolks of eggs
• the whites of 2
• 1 teaspoonful ground cinnamon
• a pinch of ground cloves
• Puff-paste trimmings
• Candied fruit; cherries and angelica

Method

1. 1

   Peel and core the apples, cut them into slices, and put in a stewpan with the sugar and a tablespoonful of water.

2. 2

   Simmer gently until tender, then rub through a fine sieve.

3. 3

   Return the pulp to a clean pan; add the grated rind and juice of half a lemon, cinnamon, and clove.

4. 4

   Mix thoroughly and add about 1.5 oz. of butter.

5. 5

   When hot, stir in the yolks of eggs and let bind.

6. 6

   Butter a pie-dish, line with puff-paste, fill with the apple mixture, and bake until set and the pastry is browned.

7. 7

   Whisk the whites of eggs to a stiff froth, stir in sugar, spread on top, and bake until the meringue is browned.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 444. The excerpt below is the record exactly as published.

Apple Amber. -3 large apples, 3 oz. sugar, 2 oz. fresh butter, ^ lemon, 3 yolks of eggs and the whites of 2, 1 teaspoonful ground cinnamon, a pinch of ground cloves. Puff-paste trimmings. Candied fruit ; cherries and angelica

Cook this with the app: pantry check, scaling, and the assistant.