Apple Cake

Ingredients

• four fine, sound pippin apples
• two ounces of boiled and peeled chestnuts
• a piece of cinnamon an inch long
• a quarter of a pound of powdered sugar
• a teaspoonful of corn-starch
• three egg yolks
• one whole one
• one ounce of powdered sugar
• half a pint of water
• half a teaspoonful of ground cinnamon
• half a glassful or a gill of rum

Method

1. 1

   Peel and core apples, cook with chestnuts and cinnamon for ten minutes.

2. 2

   Stir in corn-starch and powdered sugar, then cool.

3. 3

   Add egg yolks and whole egg, mix well.

4. 4

   Pour into a buttered mold and bake in a water bath for thirty minutes.

5. 5

   Prepare sauce with egg yolks, sugar, water, and cinnamon, stirring for five minutes.

6. 6

   Add rum, pour over cake, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 291. The excerpt below is the record exactly as published.

Apple Cake. — Peel and core four fine, sound pippin apples. THE TABLE. Put them into a saucepan with two ounces of boiled and peeled chestnuts, and a piece of cinnamon an inch long. Toss well on the fire for ten min- utes, then transfer them to a copper basin, stirring in a teaspoonful of corn-starch, and adding a quarter of a pound of powdered sugar. Place on a slow stove for ten minutes, then put aside. When thoroughly cooled, add three egg yolks and one whole one ; mix well with a wooden spatula, and the preparation will be ready for use. Take a three-pint, square mold, butter it lightly, and with a small hair-brush sprinkle in a little powdered sugar, and pour in the prepared apple. Place the mold io a tin pastry-pan, filling the latter to half the height of the mold with cold water,' and place the whole in a moderate oven for thirty minutes. Take the mold from the pan, and lay on top of it a hot, deep dessert-dish, slightly larger than the cake ; turn the mold bottom up, and lift it off, leaving the cake on the dish. While the cake is in the oven, prepare the following sauce : mix in a saucepan two egg yolks, one ounce of pow- dered sugar, half a pint of water, and half a teaspoonful of ground cinna- mon. Place on a brisk fire, and stir constantly for five minutes, not allowing it to boil. When the cream is ready, add half a glassful or a gill of rum

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