Apple Cheese

Ingredients

• some apples
• three-quarters of a pound of sugar
• a little powdered cinnamon

Method

1. 1

   Peel and core the apples, and cut them into quarters.

2. 2

   Stew them till slightly reduced; add sugar to each pound of apple, and a little powdered cinnamon.

3. 3

   Boil for about 3 hours; till the apples are boiled to a pulp.

4. 4

   Put it in pots or moulds for use.

5. 5

   Very good served as a sweet, with custard or whipped cream over.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 53. The excerpt below is the record exactly as published.

some apples ; cut them up ; j)ut them in a saucepan, with a good-sized lump of butter, some finely chopped lemon-peel, and some sugar. Stew till very soft and smooth. Beat up 1 or 2 eggs ; mix witli I SWEETS. 149 the above. Have a shallow dish lined with pastry ; put in the apple mixture, and bake. Very good hot and cold. 377. — Orange Jelly. Three-quarters of an ounce of gelatine, dissolved in 1 pint of water. Rub half a pound of sugar on the rinds of 5 oranges and 1 lemon. Squeeze out the juice; boil it up with the sugar and water; strain it ; whisk it nearly cold, and put it in a mould to set. Another way. — The juice of 8 oranges, rinds and juice of 2 lemons, rinds of 2 oranges. Grate the rinds of the lemons and oranges over half a pound of sugar. Put it into a bason; squeeze over it the juice of the oranges and lemons ; be very careful to leave out the pips. Add 1 pint of water. Put this in a saucepan ; add 3 parts of a tumbler of sherry. Have whisked the Avhites of 4 eggs ; add it to the above mixture with the shells, then 1 ounce of dissolved gelatine. Stir it all together, and let it sloivly boil. When it boils, leave it 3 minutes ; take it off the fire and let it stand another 3 minutes. Rinse a jelly bag in warm water, wi'ing it out thoroughly; pour the jeUy in, and let it strain through into a mould. 378. — Claret Jelly. 1 bottle of claret, juice and rind of 1 lemon, 1 pot of red currant jelly, 1 wine-glassful of brandy, half 150 WHOLESOME COOKERY. a pound of loaf sugar, 1 ounce of gelatine. Boil to- gether for 5 minutes ; strain them into a moiild. Serve next day with whipped cream. Half this quantity makes a fair-sized sweet. 379. — Apple Cheese. Peel and core the apples, and cut them into quarters. Stew them till slightly reduced ; add three- quarters of a pound of sugar to each pound of apple, and a little powdered cinnamon

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