Apple Custard
From A year's cookery, 1880
Serves 3
It will be better cold than hot.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 303. The excerpt below is the record exactly as published.
Apple Custard. — Pare, core, and cut in slices six or eight large apples. Put them into a stew-pan with a very little cold water, cover them, and stew them to pulp. Put with them a table-spoonful of preserved quince ( see Note 4, October 13th), or, wanting this, a tea-spoonful of grated lemon- rind, and add sugar to taste. Let the mixture get cold ; pour over it a pint of custard (August 10th), grate nutmeg on the top
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