Apple Fancy
From Puddings and Pastry à la Mode, 1889
Turn upside down on a dish and sprinkle with powdered sugar before serving.
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.
Apple Fancy. Pare some apples and take out the cores ; stew them with sugar and lemon peel ; beat up four eggs into a froth, add to them a cupful of grated bread-crumbs with a little sugar and nutmeg. Lay the stewed apples in the bottom of a dish and cover with the bread-crumbs, laying a few pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.