Apple Hedgehog

Ingredients

• 2 lbs. small apples
• 1 lb. loaf sugar
• 1 pt. cold water
• 2 tablespoonfuls apricot jam
• ^ pint double cream
• 1 oz shredded 2 tablespoonfuls castor sugar
• 1 sponge cake
• 1 dessertspoonful grated chocolate
• A few drops essence vanilla, almonds

Method

1. 1

   Put the loaf sugar and water into a pan and bring to the boil.

2. 2

   Skim and allow it to boil for 30 minutes.

3. 3

   Pare, core, and halve the apples, and put 6 or 7 of them into the pan to cook slowly till soft.

4. 4

   Lift onto a dish to cool.

5. 5

   Slice down the remainder of the apples.

6. 6

   Put them into the pan and cook till quite pulpy; rub through a hair sieve and allow to get cold.

7. 7

   Whip up the cream, flavour with the vanilla essence, also sweeten it.

8. 8

   Slice the sponge cake, spread the jam on it, lay it into a glass dish.

9. 9

   Pile the apples onto it.

10. 10

    Spread the puree over them, then pile the cream over roughly.

11. 11

    Sprinkle the grated chocolate over and stick the shredded almonds all through it, so as to look like a hedgehog.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 28. The excerpt below is the record exactly as published.

APPLE HEDGEHOG. 2 lbs. small apples. I lb. loaf sugar. 1 pt. cold water. 2 tablespoonfuls apricot jam. ^ pint double cream. I oz shredded 2 tablespoonfuls castor sugar I sponge cake. I dessertspoonful grated chocolate. A few drops essence vanilla, almonds. Put the loaf sugar and water into a pan and bring to the boil. Skim and allow it to boil for J an hour. Pare, core, and halve the apples, and put 6 or 7 of them into the pan to cook slowly till soft. Lift on to a dish to cool. Slice down the remainder of the apples. Put them into the pan and cook till quite pulpy ; rub through a hair sieve and allow to get cold. Whip up the cream, flavour with the vanilla essence, also sweeten it. Slice the sponge cake, spread the jam on it, lay it into a glass dish. Pile the apples on to it. Spread the puree over them, then pile the cream over roughly. Sprinkle the grated chocolate over and stick the shredded almonds all through it, so as to look like a hedge- hog. R. P. APPLE JONATHAN. 6 oz. flour. 3 oz. butter. I full teaspoon baking powder. 4 apples. I or 2 eggs. A few drops of vanilla essence. Melt butter and pour among dry ingredients, also whisked eggs with essence added. Mix well into a light batter. Have a pie-dish (shallow) greased, with the apples cut up in the bottom and some sugar sprinkled over. Pour in batter and bake in a steady oven. If i egg is u.sed only a teacupful of milk is necessary. Jam may be substituted for the apples. APPLE MERINGUE. 1 lb. of apples. .Sugar to sweeten. 2 eggs. I gill of milk. I’incli of ginger. A little castor sugar. Pare, core, and cook the apples in a little water. Sweeten to taste and pour into a pie-dish. Peat the yolks, add the 68 milk heated, and pour this custard over apple pulp. Next whisk up the whites of the eggs with the castor sugar, and pile roughly on the top. Cream may be used instead of white of egg. APPLE PASTIES. I lb. of apples. I lb. of flour. i lb. i lb. of butler, of lard. Make a nice pastry with flour, lard and butter, putting the lard in first. Roll the pastry out, and divide the butter in three pieces, put this on the top of the pastry, fold, and roll out three times before using. Cut the pastry into rounds the size of bread plates. After lining each plate with a piece of pastry, cover with a layer of apples cut into thin slices, with enough sugar according to taste. Then put another piece of pastry on top, and brush over with milk. Put into a quick oven for J of an hour, and if too hot put butter paper on top of pastry. . . Mrs W. Crawford, Melrose. APPLE PUDDING (Cold). I pint of apple puree. I small sponge cake. Lemon juice. I oz. gelatine. 3 ozs. sugar. Soak gelatine in a little cold water, line a mould with the sponge cake

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