Apple (Pomme) a la Eldora

Ingredients

• Eight apples
• two cups sugar
• two cups water
• two tablespoons brandy
• two tablespoons sherry
• the rind of a lemon
• Three tablespoons milk
• four tablespoons chopped almonds
• two tablespoons powdered sugar
• four tablespoons dissolved Cox’s gelatine
• one cup whipped cream
• one cup of the juice that the apples cooked in
• one tablespoon cornstarch
• one tablespoon gelatine

Method

1. 1

   Cook apples in water and sugar until very soft.

2. 2

   Cut a piece out and shape over the finger.

3. 3

   Fill with the mixture of milk, chopped almonds, powdered sugar, dissolved gelatine, and whipped cream.

4. 4

   Glaze the apples with the juice, color with orange coloring, and add cornstarch and gelatine.

5. 5

   Decorate with whipped cream and a strip of red glaze.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 495. The excerpt below is the record exactly as published.

Apple (Pomme) a la Eldora — for Eight Persons Eight apples, two cups sugar, two cups water, two tablespoons brandy, two tablespoons sherry, the rind of a lemon. Cook apples in water and sugar until very soft. When hot, cut a piece out and shape over the finger two inches long and one and a half inches thick; fill. Filling. Three tablespoons milk, four tablespoons chopped almonds, two tablespoons powdered sugar, four tablespoons dis¬ solved Cox’s gelatine, one cup whipped cream. Show the filling on the top half inch wide. Glaze the apples (not the filling) with one cup of the juice that the apples cooked in, color with orange coloring, add one tablespoon cornstarch that has been dissolved, one tablespoon gelatine, two tablespoons brandy. Decorate with whipped cream on top of the filling, and a narrow strip of red glaze on the cream. Serve on puff paste with whipped cream in the centre. Chaud-froid of Apples (Chaud-froid de Pommes) a la Clodia One quart apples. Cut four in halves, core and peel, cook in two cups sugar, two cups water; add one tablespoon brandy and lemon juice — carefully, so as not to let them break. When cold, put on a broiler and chaud-froid with a white chaud-froid sauce; decorate with a slice of maraschino cherry in the centre of the apple with whipped cream, and serve on the apple compote. Compote of Apples. To each cup of apples take four table- 338 THE SWEDISH, FRENCH, spoons dissolved Cox’s gelatine, color any shade with the fruit coloring, arrange the chaud-froid apples on the compote and serve with whipped cream. Garnish with spun sugar. Apples ( Pommes ) a la Portugaise Make puff paste in small round pieces and bake, then split. Fill with apple marmalade or thick apple sauce flavored with brandy. Serve chaud-froid apples on the top; decorate and serve with whipped cream. Garnish with spun sugar. Apples with Almond in Aspic, a la Camille Pommes aux Amandes en Aspic, a la Camille Slice and cut apples, color some green and some red. Glaze mould with apple aspic and decorate with a rose made from the red, white, and green apples; fill. Filling. One cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, two tablespoons brandy, three tablespoons almond paste, one cup of little dices of cooked apples, one and a half cups whipped cream. Stir gelatine, sugar, brandy, almond, and milk together; stir in apples, last add the whipped cream. Fill mould, put on ice until ready to serve. Dip in warm water, and serve with whipped cream. Cabinet of Apples with Chartreuse, a la Henrietta Pommes en Chartreuse, a la Henrietta Glaze a high mould with apple aspic and decorate with thin slices of colored apples. Glaze again with aspic. Fill with a chartreuse which is one and a half cups apple sauce, eight tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, one and a half cups whipped cream. Stir apple sauce with gelatine until white; add brandy and sugar and, last, the whipped cream; fill mould; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, serve with whipped cream. Garnish with spun sugar. Meringue of Apples {Meringue de Pommes ) a la Portugaise Bake round pieces of pastry in the shape of a small vol-au-vent or patty. When baked, take off the cover and scoop out, fill with the compote of apples, spread pastry with the white frosting, serve on top of it a slice of glazed cooked apple, decorate with whipped cream. Arrange in the form of a ring on a platter on a AMERICAN COOK BOOK pastry foundation with custard in the centre, cover with cream or meringue and decorate with colored apples. How to Make the Meringue. Beat the whites of two eggs to a stiff froth with two tablespoons powdered sugar; add one table¬ spoon brandy. Filling for the Apples. One cup apple sauce, one tablespoon brandy, sugar to taste, four tablespoons dissolved Cox’s gelatine

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