Apple Gateau

Ingredients

• One pound of Apples.
• Three ounces of loaf Sugar.
• One pint of Water.
• Quarter of an ounce of Vegetable Gelatine.
• Juice of half a Lemon.

Method

1. 1

   Peel and core the apples; cut them into quarters, and stew them with the water, sugar, and lemon-juice, until tender, but not broken; take them out carefully and add the gelatine to the liquid, stir until melted, and return the apple for a few minutes.

2. 2

   Rinse out a mould with cold water; pour in and allow it to set.

3. 3

   Turn out and serve with whipped cream on top.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 50. The excerpt below is the record exactly as published.

Apple Gateau. Ingredients. One pound of Apples. Three ounces of loaf Sugar. One pint of Water. Quarter of an ounce of Vege- table Gelatine. Juice of half a Lemon. Peel and core the apples ; cut them into quarters, and stew them with the water, sugar, and lemon- juice, until tender, but not broken ; take them out carefully and add the gelatine to the liquid, stir until melted, and return the apple for a few minutes. Rinse out a mould with cold water ; pour in and allow it to set. Turn out and serve with whipped cream on top. (Colour the liquid with cochineal, if desired.) 205. Apple Jelly (No. i). Ingredients. Seven pounds of Apples. 1 Two ounces root Ginger (or one Three pints of Water. | teaspoonful of ground Ginger). Two ounces blanched Almonds. Boil the apples in the water for an hour and a half, then strain through a sieve. Add to each pint of liquor three-quarters of a pound of sugar, and boil the liquor twenty minutes, then add the sugar and ginger, and boil twenty minutes more. Put the jelly into small jars, and before it sets drop in the nuts. Lemon -juice may be added instead of ginger if preferred. SWEETS 105 206. Apple Jelly (No. 2). Ingredients. Six pounds of Apples. | Three pints of Water. Lump Sugar. Peel, core, and cut up the apples, and bake in a stew- jar with three pints of water. When a pulp, turn into a jelly-bag and hang over a pan all night to let all juice through. To every pint of juice add one pound of lump sugar, and boil one hour ; when properly done it will be stiff. Put into air-tight jars. 207. Apple Mould. Ingredients. Four pounds of Apples. | One pound of lump Sugar. Wipe the apples quite clean, core and cut them up, and put in a stew-jar in the oven with a little sugar sprinkled over, and stew till quite soft, and allow to cool. When cold rub through a sieve. Rinse a preserving pan with cold water and put in the pulp, together with the sugar, and boil about half an hour, stirring all the time. It requires great care to prevent burning, and must be boiled quickly or it will not set firmly in the mould (which must be rinsed with cold water last thing before putting in the 106 THE APSLEY COOKERY BOOK 208. Apple Pudding. Ingredients . Paste. | Apples. | Sugar. Line a pudding bowl with paste made according to recipe for “Paste for Puddings.11 Fill it with sliced apples and sweeten it to taste. Put on cover of paste, and steam. A pudding made in a pint basin will take two hours to steam, and one made in a quart basin will take three hours. 209. Apple Tart. Ingredients. Apples. I Cloves. Paste. | Sugar. Peel and slice some apples and fill a tart dish of the size required. Sweeten to taste, add a tablespoonful of water or tw o if the tart is large. Put in one or two cloves if the flavour is liked. Line the edge of the dish with paste the third of an inch thick, put on a cover, and bake in a quick oven. When the crust is cooked raise it carefully with a knife to see whether the apples are soft, and if not let the tart remain on the stove until the apples are sufficiently cooked. Make the paste according to recipe for u Paste Puff for Tarts.11 210. Bananas, Baked (Australian). Slit as many bananas as desired and bake in a shallow tin in a moderate oven until tender. Serve as a vegetable (or sweet) in their jackets. SWEETS 107 211, Bananas and Cream (No. i). Ingredients . Six Bananas. I One ounce of Butter. One ounce of castor Sugar. | Quarter of a pint of Cream. Teaspoonful of Whiskey or Bum. Peel and cut the bananas into rather thick slices, put them into a glass dish, and sprinkle over the sugar. Warm the cream and butter together, add the flavour- ing, let it stand in the saucepan about five minutes, then pour over the bananas, and serve with finger biscuits. 212. Bananas and Cream (No. 2). Ingredients, Six Bananas. I One tablespoonful of castor Half a pint of Cream. | Sugar. Peel and slice the bananas into two-inch lengths, put into a glass dish, sprinkle over the sugar. Whip the cream (not too stiff) and cover the bananas ; serve with any cold milk mould. 213. Banana Cream. Ingredients. Ten Bananas. Quarter of an ounce of Vegetable Gelatine.

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