Apple-Cream Filling
From Science of food & cookery, 1921
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 123. The excerpt below is the record exactly as published.
APPLE-CREAM FILLING y± cup grated tart apple I egg 2 tablespoons lemon juice A sprinkle of salt 94 cup sugar I tablespoon vegetable butter Mix the apple, the lemon juice, and the sugar, and cook in a double boiler until well scalded. Add a sprinkle of salt to the egg, and beat well. Pour in the hot apple mixture gradually, stirring or beating as it is being added. Return to the double boiler, and stir until it thickens; then remove, and stir in the butter until well blended. Let cool. ORANGE FILLING 1/2 cup sugar i egg slightly beaten Grated rind of l/z orange 2 teaspoons vegetable butter l/3 cup orange juice 2l/2 tablespoons flour i tablespoon lemon juice A few grains of salt 214 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY Mix the sugar and the flour thoroughly, mix all the ingredients, and cook in a double boiler, stirring constantly until thickened; then cool. STRAWBERRY FILLING / I cup crushed strawberries l/2 cup heavy cream Sugar to taste Whip the cream, and fold in the sweetened and crushed berries. Spread between cakes. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 215 XX. TOASTS, BREAKFAST DISHES, CEREALS, EGGS, SANDWICHES "Apf>etite is the best sauce." TOASTS TOASTS are especially nice for breakfast, food, yet appetizing and nourishing. They are a light STRAWBERRY TOAST Bring fresh strawberries to the boiling point with enough sugar to sweeten. When done, dip a piece of zwieback into the juice to soften, lay on a platter, and cover with strawberries. Pour a spoonful of juice over all, and serve. The juice may be thickened a little with cornstarch if desired, before dishing up. CREAM TOAST Moisten zwieback in hot thin cream, lay on a platter, pour a spoonful more of cream over, and serve. PRUNE TOAST Rub well cooked prunes through a fine colander. Add enough of the prune juice to make it of the consistency to spread on toast and not run off. Reheat, and dip a slice of zwieback in hot milk or prune juice to soften, lay on a platter, and cover with the prune pulp. 216 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD W COOKERY CREAM PEAS ON TOAST cup green pea pulp Salt to taste cup thin cream Bring the peas to a boil, drain off the liquid, and mash the peas through a colander, having them separate from the liquid in which they were cooked. Add the hot cream, and salt to taste. Reheat, dip a piece of zwieback in hot milk to soften, lay on a platter, and cover with cream peas, which should be thick enough not to run off. BANANA CREAM TOAST I cup milk i tablespoon sugar or hon^y J4 cup cream or canned milk i tablespoon flour 2 bananas Heat the milk to boiling point, thicken with the flour stirred smooth with a little cold milk, and let cook 10 minutes. Remove from the fire. Add the sugar, a pinch of salt, cream or canned milk, and the sliced bananas. Shake together, reheat for a few minutes, and serve on toast, or on zwieback dipped in hot milk. RAISIN TOAST Wash seedless sultana raisins, and stew gently for 30 or 40 minutes, with just enough liquid to season them nicely. Thicken very slightly (during the boiling period) with cornstarch made smooth with cold water. Dip slices of zwieback into hot milk, or into the liquid of the stewed raisins, and cover with the stewed fruit. SNOWFLAKE TOAST i cup milk i tablespoon vegetable butter
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