Apple Gateau

Ingredients

• one pound of loaf sugar
• half a pint of water
• two pounds of apples
• the rind and juice of a large lemon

Method

1. 1

   Boil sugar in water until it makes a rich syrup.

2. 2

   Peel, core, and slice apples thinly.

3. 3

   Boil with lemon rind and juice until stiff.

4. 4

   Pour into a mould and serve with custard the next day.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 144. The excerpt below is the record exactly as published.

two pounds of apples, and put them into a stewpan with one pound of sugar, the finely- chopped rind of a lemon, and sufficient water to cover them. Let them stew gently vmtil quite tender, then di-ain them from "the juice, and beat them to a pulp. Soak an ounce of_ gelatine in a little cold water for twenty minutes. Put it into a saucepan with the apple-juice, and stir until the gelatine is dis- solved : add the apples and a cupfid of cream. Stir for a few minutes over the fire, but do not let the mixtiu-e boil. Turn it into a mould that has been soaked in cold water, let it stand until stiff, then tm-n out, and pom- a good custard •ovej it. Time to stifien, eight or ten hours. Probable cost Is. lOd., exclusive of the custard. Sufficient for six persons. Apple Fool.— Take two pounds of apples pared and cored. Put them into a saucepan with a cupful of water, one or two cloves, and sugar to taste. Let them simmer till qiute soft, and beat them well with a wooden spoon. Mix with them, gradually, a pint of new milk, or milk and cream, boiled and allowed to become cold, SAveetened and flavom-ed. Time to sim- mer the apples, about half an hour. Probable cost, made with nulk, 8d. Sufficient for fom- Apple Pool (another way). — Prepare the apple in the same way as in the preceding case ; but instead of adding milk to the fruit, mix ■ndth it a good cold custard. Apple Fritters.— ilake a smooth, stiff batter of half a pound of flour, a httle salt, one table-spoonful of clarified butter, three wcll-beaten eggs, about a quarter of a pint of mUk, and a table- spoonful of beer: the latter may be omitted. Pare and scoop out the cores of a few large apples ; sHce them in rounds about haH an inch thick ; strew sugar thickly over them, and let them remain for two hom-s. Then tlu'ow them into the batter ; take each piece out separately, and fry it in plenty of hot lard or oil. When they are nicely bro-wned on both sides, lay them on r. piece of blotting- paper to absorb the grease : then heap them up on a hot dish, and serve with sugar. Time, APP (.16 APP eight minutes to fry. Probable cost, lOd. Sufficient for four persons. Apple Fritters, Hich. — Take a pint of hot cream, two glasses of port wine, and a cupful of ale; mix well, and when cold, add tile yolks of four eggs and the whites of two, all whisked: a little salt, ginger, and nutmeg are an imjirovement. Let the apples, prepared as in the preceding recipe, soak in wine and sugar for two or three hours before using. Throw them into the batter, drain, and fry them in boiling oil or lard. WTien they are tender, place them on blotting-paper for two or three minutes, and pile them in a pyramid on a hot dish. They should be dry enough to fee eaten with the fingers. Time to fry, eight minutes. Sufficient for ten or twelve persons. Probable cost, 2s., exclusive of the wine and ale. Apple Gateau. — Boil one pound of loaf sugar in half a pint of water till it makes a rich syrup. Peel, core, and slice very thinly two pounds of Nonpareil, or any other nicely-flavoured apples which will fail easily. Boil them with the rind and juice of a large lemon

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