Apple Balls

Ingredients

• four ounces flour
• two ounces butter
• Two apples
• Two teaspoonfuls sugar
• Two cloves
• Beaten white of egg
• Castor sugar

Method

1. 1

   Prepare the apples by wiping, peeling, and removing the core without splitting the apple.

2. 2

   Make the pastry, and roll it out a quarter of an inch in thickness.

3. 3

   Cut it into rounds large enough to surround the apple.

4. 4

   Place the apple in the centre of the round, and fill up the core with sugar and one clove.

5. 5

   Wet the edges of the pastry, and fold it up neatly round the apple, joining it at the top.

6. 6

   Roll the ball between the hands, and place it on a greased baking sheet, rough side down.

7. 7

   Brush over with beaten white of egg, dredge with castor sugar, and bake first in a hot oven till the pastry is a light brown colour, then in a cooler shelf till the apple is soft.

8. 8

   Before dishing, dredge with castor sugar, and serve either hot or cold.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 32. The excerpt below is the record exactly as published.

Apple Balls. Short crust pastry (four ounces flour, two ounces butter, etc.). Two apples. Two teaspoonfuls sugar. Two cloves. Beaten white of egg. Castor sugar

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