Apple Cakes

Ingredients

• two pounds of apples
• one pound of sugar
• the juice of a lemon
• finely-chopped rind of a lemon
• a tablespoonful of butter
• half a nutmeg grated

Method

1. 1

   Prepare apples and cook with sugar, lemon juice, butter, and nutmeg.

2. 2

   Drop mixture in small rounds on oiled paper and bake in a cool oven until firm.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 141. The excerpt below is the record exactly as published.

Apple Cakes. — Take two pounds of apples, pare, core, and quarter them. Sl^w them gently with one pound of sugar, the juice and finely-chopped rind of a lemon, a table- spoonful of butter, and half a nutmeg grated. Beat these ingredients thoroughly together, and drop them in small rounds upon a sheet of well- oiled paper. Place them in a cool oven, and APP ( i^M APP bake them until they are firRi, which will take about a quarter of an hour. They should be kept in a tin box. Probable cost, Is. Apple Cake Pudding.— Take three pounds of fincly-flavoui-ed baking apples, and boil them to a pulp with the rind of two lemons, a cupful of water, and eight ounces of sugar. Beat them well, and mix with them gradually, six good-sized potatoes, boiled and crushed quite small. Then add three or four well- whisked eggs, poui- into a buttered mould, and boil qujrkly. Serve with sweet sauce. Time to boil,«ie hour and a half. Sufficient for six persons, i Probable cost. Is. 2d. Apple Calf's-foot Jelly.— Take four poimds -of good cooking apples, core them, and stew them gently, with the thin rind of two l^naEs, fl^L a quart of water, until they are redS|d d a pulp. Then strain the liquid tM-dHk aFjeUy-bag once or twice, until it is quiwclear. AATien cool, place it in a saucepan with three pints of strong calf's-foot stock, the juice of the lemo

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