Apple Custard, Vo. 2

Ingredients

• six tart apples
• a half pound of sugar
• a quart of milk
• eight eggs

Method

1. 1

   Pare and core apples, cook in sugar syrup until tender, butter a pudding dish, lay apples in the bottom, beat yolks of eggs, stir in milk and sugar, pour over apples, and bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 96. The excerpt below is the record exactly as published.

a half pound of sugar to every pound of apples, slice a lemon and put in the syrup, bring to a boil, and lay the apple in, and boil gently until dear ; take them out and place them in the dish you will serve FASTBZ PUDDIN08, Se. 201 tiitm in, bave ready soaked a quarter of a box of gelatine in eold water enongb to cover it, stir tbis into ibe syrup, ^ve one boil up, and strain tbrougb a sieve or fine olotb over tbe apples. Set away until next day. Strain tbe syrup before add- ing tbe gelatine. * Fruit Tapioca. Dissolve on tbe range a quarter of a pound of tapioca in as Uttle water as you can use ; add to it, wben dissolved, a teacup of sifted sugar and one quart of fruit in season — strawberries, raspberries, blackberries or cranberries ; cook about ten minutes and pour into moulds. Serve cold witb cream. Soak tbe tapioca in eold water for tbree bours before setting it on tbe fire. Lemon Butter. Tbree lemons, a pound and a quarter of loaf sugar, two ounces of butter, six eggs ; beat tbe butter, sugar and eggs togetber, iben add tbe juice of tbe lemons witb tbe rind of one, set tbe vessel in anotber of boiling water, and stir until it begins to tbickenr; take it from tbe fire, stir until cool, and pour into glass cups or a large glass bowl. Lemon Sponge. Dissolve balf a box of gelatine in a pint and a balf of water over tbe fire ; add a pound of fine ;?bite sugar, tbe rind of two and tbe juice of tbree lemons. Boi^ all togetber one minute, strain tbrougb a sieve or fine dotb ; when nearly cold, add tbe wbites of tbree eggs beaten to a stiff frotb ; beat all well togetber, set it in a cool place, and wben it begins to tbicken beat it well ; repeat tbis several times ; tben pour into moulds. Set in tbe ice several hours. Serve witb cream. * A Dessert of Bice. Wasb a cup of rice in two or tbree waters, and put it in a quart of milk sweetened to your taste, add a pincb of salt, and a cup of stoned raimns, put it in a farina-boiler, and cook it one hour. To be eaten witb cream, cold. 202 COOKER T FROM EXPERnSKOR. * Stewed Bhnbarb. Peel the stalks and eat them in pieees half an indi in lea^^ pour boiling water on it and drain a moment in a enllender, pnl It oyer the ftre in a {Mreserying-kettle, with plenty of sugar, but no water, as the fruit is very juicy, and with the sugar will make all the syrup you need ; stew it a few minutes ; just before taking it off the fire, add the peel of a lemon out in thin alipe. When cold, put it on pie-crust preyiously baked, or fill 4 w t i am vmU with it Apple Custard, Vo. L Pare, core and quarter eight tart pippin apples and plaee theai olose together in a deep pie-dish ; roll the skin <tf a lemon <m ft quarter of a pound of sugar and sprinkle it OTor the apples; oover with puff paste, and bake three-quarters of aa hour, or until the apples are tender. When the pie is baked, cut out the whole centre of the crust, leaving the rim round the edge; whea oold, pour over it a custard, made with half a pint of milk, three eggs, sugar to your taste, and a teaspoonful of extract of TaaiUftp boiled in a farina-boiler until it begins to thicken Apple Costard, Vo. 2. Pare and oore six tart apples, cook them in a syrup of sogpr and water until tender, butter a pudding-dish, lay them in the bottom. Beat the yolks of eight eggs, stir them in a quart ef milk with sugar to your taste, pour it oyer the applee, and bake half an hour. * A^le Float The whites of fiye eggs beaten to a sdff froth, add to them ftye heaping tablespoons of powdered sugar, beat it well in, and add a bowlful of apple-sauce, sweetened and flayored with ImoD- peel ; heap it in a gkss dish, and pour round it a boiled euslard made with the yolks of the eggs and a quart of milk

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