Apple Puffs

Ingredients

• Pare the fruit
• a bit of lemon peel
• cinnamon pounded

Method

1. 1

   Pare apples, stew or bake until cold.

2. 2

   Mix pulp with sugar and finely shredded lemon peel.

3. 3

   Bake in thin paste for 15 minutes in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 22. The excerpt below is the record exactly as published.

APPLE PUFFS.— Pare the fruit, and either stew them in a stone jar on a hot hearth, or bake them. When cold, mix the pulp of the apple with sugar and lemon-peel, shred fine, taking as little of the apple-juice as you can. Bake them in thin paste, in a quick oven ; a quarter of an hour will do them, if small. Orange or quince- marmalade, is a great improvement. Cinnamon pounded, or orange-flour water, as a change. APPLE PUDDING, Amen- can. — Peel and core one dozen and a half of good apples ; cut them small ; put them into a stew-pan with a little water, cinnamon, two cloves, and the peel of a lemon ; stew over a slow firs, till soft ; sweeten and strain, add the yolks of four eggs and one white, a quarter of a pound of butter, half a nutmeg, the peel of a lemon grated, and the juice of a lemon : beat well to- gether ; line the inside of a pie-dish with good puff paste ; put in the pud- ding, and bake half an hour. APPLE PUDDING, Baked.— Pare and quarter four large apples ; boil them tender with the rind of a lemon, in so little water, that when done, none may remain; beat them quite fine in a mortar ; add the crumb of a small roll, four ounces of butter melted, the yolks of five, and whites of three eggs, juice of half a lemon, and sugar to taste ; beat all together, and lay it in a dish, with paste to turn out. APPLE PUDDING, Boiled. — Suet, 5 ozs. ; flour, 8 ozs. ; chop the suet very fine, and roll it into the flour. Make it into a light paste with water. Roll out. Pare and core 8 good sized apples ; slice them ; put them on the paste, and scatter upon them % lb. of sugar ; draw the paste round the apples, and boil two hours, or more, in a well floured cloth. Serve with melted butter sweetened. APPLE PUDDING, Swiss.— Butter a deep dish ; put into it a layer of bread crumbs ; then a layer of finely chopped suet; a thick layer of finely chopped apples, and a thick layer of sugar. Repeat from the first layer till the dish is full, the last layer to be finger biscuits soaked in milk. Cover it till nearly enough ; then uncover, till the top is nicely browned. Flavour with cinnamon, nutmeg, &c., as you please. Bake from 30 to 40 minutes. APPLE SAUCE, for Goose or Roast Pork. — Pare, core, and slice some apples, and put them in a strong jar, into a pan of water. When suffi- ciently boiled, bruise to a pulp, adding a little butter, and a little brown sugar. APPLES, Baked. — Put the ap- ples on a baking-dish, with a sprinkle of sugar, and a drop of cider or water. APP 25 APR and set them in the oven to bake. Baked apples or pears, with bread, form a cheap and wholesome supper for children. , APPLE SNOWBALLS— Swell rice in milk, and strain it off, and hav- ing pared and cored apples, put the rice round them, tying each up in a cloth. Put a bit of lemon peel

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