Apple Gateau

Ingredients

• 2 oz. COX’S INSTANT POWDERED GELATINE (short measure)
• ¢ pint hot water
• 1 lb. apples
• 4 pint cold water
• 4 OZS. Sugar
• Few drops red colouring

Method

1. 1

   Peel and core the apples and slice them up roughly into a saucepan.

2. 2

   Add the cold water and lemon rind, and stew till tender, then pass through a hair sieve.

3. 3

   Measure the purée, adding the lemon juice and water to make up 1 pint.

4. 4

   Stir in the sugar and the Gelatine dissolved in the hot water.

5. 5

   Colour if desired.

6. 6

   When cool, pour into a wet mould.

7. 7

   Serve with custard or cream.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 25. The excerpt below is the record exactly as published.

APPLE GATEAU. Four to five persons 2 oz. COX’S INSTANT POWDERED GELATINE (short measure) ¢ pint hot water 1 lb. apples 4 pint cold water Rind aid juice of 1 lemon 4 OZS. Sugar Few drops red colouring

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