Apple Flummery

Ingredients

• 2 lbs. Apples (weighed after peeling and coring)
• 1 lb. Sugar
• 1 Lemon
• 1 oz. Cox’s Gelatine
• 1 gill Cream
• 1 gill Water

Method

1. 1

   Soak the Gelatine in sufficient water to cover it for about ten minutes, and then dissolve gently over the fire.

2. 2

   Peel and quarter the apples and place in a saucepan with the sugar, water (if very juicy fruit no water is required), grated rind, and strained juice of lemon, cook until quite soft.

3. 3

   Strain through a wire sieve or beat to a pulp, add the dissolved Gelatine and stir occasionally until cool; then mix in the cream.

4. 4

   Pour into a mould, and when set turn out and serve with custard poured over the mould, or with custard in glasses.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 25. The excerpt below is the record exactly as published.

d lemon flavouring to taste. (96) APPLE CHARLOTTE. Soak the Gelatine in half-pint of cold water for ten minutes. Peel, core, and slice the apples and stew them in the remaining half pint of water till quite soft, then beat up with a fork or rub through a sieve. Add the sugar, the Gelatine, the grated rind of the lemon and its juice, and stir over the fire until the Gelatine is dissolved, but do not let it boil. Add the whipped whites of eggs and let cool. Line the mould with the sponge fingers and pour in the mixture. When firm turn out quickly into a cold dish. Serve with a custard made of the j'olks of eggs, sugar, and vanilla essence to taste. (97) APPLE FLUMMERY. 2 lbs. Apples (weighed after About i gill of Water (more or peeling and coring). less according to fruit). I lb. Sugar. i Lemon. I oz. Cox’s Gelatine. i gill Cream. Soak the Gelatine in sufficient water to cover it for about ten minutes, and then dissolve gently over the fire. Peel and quarter the apples and place in a saucepan with the sugar, water (if very juicy fruit no water is required), grated rind, and strained juice of lemon, cook until quite soft. Strain through a wire sieve or beat to a pulp, add the dissolved Gelatine and stir occasionally until cool ; then mix in the cream. Pour into a mould, and when set turn out and serve with custard poured over the mould, or with custard in glasses. (98) KLONDYKE MOULD. I pint Jelly (as per Recipe I i pint Blancmange (as per Recipes Pour the jelly into a mould previously rinsed in cold water. Set by until quite cold and firm. Then pour in the blancmange just before it begins to set. Take great care to stir the blancmange until nearly cold before pouring into the mould. If preferred, any of the recipes for creams in this book can be used instead of the blancmange. 3 large Apples. 1 oz. Cox’s Gelatine. 4 ozs. Demerara Sugar. 2 Eggs. Grated rind and strained juice of I Lemon. Finger Sponge Cakes. 1 pint cold Water. or 3)- No. 29 to 35, using h oz. Cox’s Gelatine to i pint Milk). 38 (99) LEMON JELLY AND CORNFLOUR MOULD. pints Jelly, as per Recipe ^ oz. Cornflour, I pint Milk, i oz. No. I or 3, using an extra Sugar, f gill of Water. ^ oz. Gelatine. j oz. Cox’s Gelatine. A few drops Cox’s Vanilla Yolks of 2 Eggs, well beaten. Essence. Soak the Gelatine in the water for about ten minutes, mix the cornflour with a little of the cold milk and place with the remain- ing milk and sugar in a stewpan, and boil for eight minutes. Now add_the beaten yolks of eggs and soaked Gelatine, and stir until it thickens. Then strain into a basin and add the vanilla essence. Pour into a flat mould or tin, and let set. Unmould and cut the custard into small rounds or cube shapes. Pour about two inches of the lemon jelly into a mould and let set, then put in the fancy rounds with enough jelly to set them, then continue to fill with alternate laj'ers of the jelly and custard until the mould is full. When firm, turn out and serve. (100) RICE MOULD WITH STEWED FRUIT. 3 oz. Best Rice. \ pint Custard. 1 pint Milk. \ pint Cream. 2 ozs. Castor Sugar. ^ oz. Cox’s Gelatine. A few drops Cox’s Vanilla Es- Some fresh stewed Fruit, sence. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and then dissolve slowly over the fire. When cool beat it up with the cream. Wash, pick, blanch and cook the rice until tender in the rest of the milk with the sugar. Turn out into a basin to cool, add the custard, dissolved Gelatine and cream. Pour into border mould previously rinsed in cold water. W^hen firm turn out quickly on to a cold dish. Fill the centre with stewed fruit. If preferred, mould in the usual way and serv'e with stewed fruit. The result is better if the rice be soaked in milk a few hours. (101) HONEYCOMB PUDDING. I oz. Gox’s Gel.\tine. i teaspoonful of Cox’s Vanilla 3 oz. Sugar. Essence. 1 pint Milk. 2 Eggs. A little Water. Soak the Gelatine in sufficient water to cover it for about ten minutes. Stir over the fire till the Gelatine is dissolved, then add the .sugar anti milk. Now add the beaten yolks of eggs and vanilla, stir until it thicken.s, but be careful not to let it boil. Whip the whites of the eggs to a stiff froth, and stir gently into the mix- ture. Pour at oHce into a mould riiiicj in cold water. 39 (102) ORANGE CUSTARD PUDDING. Strained Juice of 4 sweet | gill Water

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