Apple Amber

Ingredients

• 4 oz. flour
• 2 oz. butter and lard
• lemon juice
• salt
• cold water
• 1 lb. apples
• 2 eggs
• 1 lb. raw sugar

Method

1. 1

   Put flour in basin, add salt.

2. 2

   Cut butter and lard into flour (pieces about the size of a walnut).

3. 3

   Add water and lemon juice to make paste to an elastic consistency.

4. 4

   Roll out on a floured board into a strip.

5. 5

   Fold in three.

6. 6

   Turn open edges to and from you.

7. 7

   Roll out.

8. 8

   Repeat three or four times until the butter and flour are well mixed.

9. 9

   Line edge of a pie-dish with pastry.

10. 10

    Have 1½ lb. apples stewed with 2 oz. butter, 1 lb. raw sugar, and a little water.

11. 11

    Rub through a sieve.

12. 12

    Add two yolks.

13. 13

    Pour into pie-dish, and bake till firm in a hot oven.

14. 14

    Whip two whites to a stiff froth.

15. 15

    Fold in one tablespoonful castor sugar.

16. 16

    Pile on top and brown in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 29. The excerpt below is the record exactly as published.

Apple Amber Pastry. 4 oz. flour, lemon juice, 2 oz. butter and lard, salt, cold water, Ingredients for Apple Amber. Short pastry or rough a little water, puff pastry, 2 oz. butter, 1 1 lb. apples, 2 eggs. | lb. raw sugar, Use No. 6 pie-dish. Rough Puff Pastry. Method. — Put flour in basin, add salt. Cut butter and lard into flour (pieces about the size of a walnut). Add water and lemon juice to make paste to an elastic consistency. Roll out on a floured board into a strip. Fold in three. Turn open edges to and from you. Roll out. Repeat three or four times until the butter and flour are well mixed. Line edge of a pie-dish with pastry. 88 COOKERY RECIPES Flake edges, and decorate with leaves or fancy shapes. Method. — Have i£ lb. apples stewed with 2 oz. butter, lb. raw sugar

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