Apple Cheesecakes

Ingredients

• ½ lb. apple pulp
• 2 ozs. castor sugar
• 2 ozs. butter
• 2 yolks and 1 white of egg
• Rind and juice of ½ a lemon

Method

1. 1

   Cook 3 or 4 apples to a pulp and rub through a coarse sieve.

2. 2

   Melt the butter, add it with the grated rind and juice of half a lemon and the sugar to the apple pulp and mix, then add the eggs well beaten.

3. 3

   Line some patty pans with puff paste, fill with the cool mixture and bake about 15 minutes.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 44. The excerpt below is the record exactly as published.

Rind and juice of a lemon. I 2 teacupfuls sugar. Mix the cornflour with a little cold water, and pour over boiling water till it is clear, just as you would make starch. Add the juice and grated rind of the lemon, the sugar, and the yolks of the eggs. Pour into a crystal dish. When quite cold pile up the whites of eggs beaten to a stiff froth, with a very little sugar added. Decorate with a few cherries" or a little red jelly. Mrs. Baird, Dalmuir. KUSSEL. (A Russian Dish.) 1 teacupful of cranberry juice. I J teacupful of arrowroot. 2 teacupfuls of water. | ^ Sugar. Put the juice and water in a saucepan and sweeten to taste. Boil and add the arrowroot, which has been previously bruised in water to the consistency of thick cream. Stir this quickly into the boiling juice, and as soon as it becomes clear pour into a mould. Turn out when cold and serve with cream. Mrs. Carstairs Douglas, Royal Crescent, Glasgow. RODGROD. (A Norwegian Dish.) 3J lbs. currant juice. 1 Almond flavouring. Sugar, to taste. i* lbs. ground rice or 1 lb. 3 pints water. I sago. Put juice, water, sugar, and flavouring in a saucepan, and when it begins to boil add ground rice or sago. Boil for a quarter of an hour, stirring very often. Pour into moulds and leave to cool. Turn out and serve. The juice of any other acid fruit does as well. Mrs. Harris, Kinross. STRAWBERRY TRIFLE. 1 quart of new milk. 1 Strawberries. £ lb. sugar. Sponge cake, 5 eggs. ' Cream, Powdered sugar. 120 Boil the milk and sugar in a double boiler. Beat the yolks of the eggs till thick, and stir into the milk just as it reaches boiling point. As soon as the mixture thickens remove from the fire and set aside to cool. Cut slices of stale sponge cake and line the bottom of a glass dish, moisten with cream, then place a layer of ripe strawberries and sprinkle with powdered sugar ; add another layer of berries, and so on until the dish is three-quarters full. Pour the custard over this, and then pile lightly on the top the whites of the eggs beaten to a stiff froth with some powdered sugar added. Put a few strawberries among the froth to decorate. Mrs. Graham, 2 Balmoral Terrace, Crosshill. WHIPPED CREAM PUDDING. Some ground wheaten biscuits. I Grated lemon rind. Sugar. Strawberry or raspberry jam. Ground almonds. I Whipped cream. Cover the bottom of the pudding dish with ground wheaten biscuits, sprinkle some sugar over, ground almonds, and grated lemon rind ; then put on a layer of jam, and on the top of that some whipped cream. Repeat this till the pudding dish is full, having whipped cream on top, and allow it to stand for some hours to let the jam and cream soak through the biscuits. Miss Gourlay, Endrick, Langside. APPLE CHEESECAKES. \ lb. apple pulp. I 2 ozs. castor sugar. 2 ozs. buiter. | 2 yolks and 1 white of egg. Rind and juice of ^ a lernon. Cook 3 or 4 apples to a pulp and rub through a coarse sieve. Melt the butter, add it with the grated rind and juice of half a lemon and the sugar to the apple pulp and mix, then add the eggs well beaten. Line some patty pans with puff paste, fill with the cool mixture and bake about 15 minutes. Miss E. P. Watson, Motherwell. 121 CAVE CHEESECAKES. i lb. curd. I 2 ozs. butter

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