Apple Shape

Ingredients

• 1 lb. of apples
• 4 ozs. of sugar
• ^ pint of water
• 1 lemon
• 1 oz. of gelatine

Method

1. 1

   Stew peeled and cored apples with sugar and water.

2. 2

   Squeeze lemon juice and add grated rind.

3. 3

   Cook until tender, dissolve gelatine in water, mix with apples, and pour into a rinsed mould.

4. 4

   Cool until set.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 22. The excerpt below is the record exactly as published.

Apple Shape. Fok Six or Seven Persons. — 1 lb. of apples; 4 ozs. of sugax’ ; ^ pint of water ; 1 lemon ; 1 oz. of gelatine. I Cut a pound of apples into small pieces, having previously peeled and cored them. Stew them with four ounces of sugar and half a pint of water ; squeeze the juice of a lemon over the apples and grate a little of the rind, hut only the outside. Cook the apples till quite tender, stirring every now and then. Dissolve some gelatine, about an ounce, with a quarter of a pint of water, and then stir it well while on the fire after it has swelled sufficiently ; rub the apples through a sieve and stir in the gelatine. Scald a mould and then rinse it out in cold water, pour the mixture into it and stand it in a cool place. Gooseberry Fool. ^ For Ten Persons. — 1 quart of gooseberries; 1 pint ofj water ; sugar to taste ; 1 quart of milk ; 2 eggs, i Put a quart of gooseberries into a pint of water in a stewpan ; when the fruit begins to swell drain the water from them and press them through a colander, sweeten to taste, and set to get cool. Beat in a quart of milk the yolks of two eggs, stir it over the fire until it begins to simmer, then take it off and stir it gradually into the cool gooseberries. Serve when cold. Strawberry Cream without Cream. For Four or Five Persons. — J lb. of strawberry jam ; f b. of sugar ; 4 eggs. Pub some strawberry j am through a wire sieve mix a quarter of a poxmd of sugar well sifted. Beatl •nr I SAVOURIES AND SWEETS. 53 these the -whites of four eggs for one hour, and [ out in lumps in a glass dish. Carrot Pudding. For Three or Four Persons. — 2 ozs. of carrots ; 2 penny '•sponge cakes ; 1 teacupful of milk ; 3 ozs. of milk ; 1 -wine- u- glassful of slierrj’'; wineglassful of brandy; IJ ozs. of .'Sugar ; 1 oz. of candied peel. . Eub three ounces of tenderly boiled carrots through ;ia hair sieve with a wooden spoon. Pour upon two ) penny sponge cakes a teacupful of boiling milk ; vwhisk three eggs to a froth, and then beat the milk iiand cake smooth. Mix the carrots, eggs, and milk t together, with three ounces of butter, a wineglass- fful of sherry, half a wineglass of brandy, and enough vwhite sugar to sweeten it. Put it into a dish, gar- mish the top with candied peel cut in thin slices. 'Bake in a warm oven for twenty minutes. Rice Fruit Pudding. For Six Persons. — 1 breakfast- cupful of rice ; J lb. of t fruit ; 2 ozs. of castor sugar ; 2 eggs. Swell some rice with a little milk over the fire ; : mix fruit of any kind with it (raisins, quartered : apples, currants, or gooseberries), sweeten, break the ■ eggs into the rice to bind it, and boil well in a floured ■ cloth or mould. Apple C ustard. For Six Persons. — 6 pippins ; | lb. of loaf sugar ; 6 cloves ; ^ pint of custard, as on page 68. Pare and slice six pippins, melt half a pound of loaf sugar in half a pint of water and six cloves, and 54 SAVOURIES AND SIVEETS. skim ; put in the apples and stew till the liquor is. nearly gone. Lay them in a deep dish, take out the eloves ; when they are cold pour in a pint of custard and let it cook by setting the dish in boiling water. j Tt is delicious. Rich Custard Pudding. For Four Persons. — 4 eggs ; 1 pint of milk ; 1 gill of cream ; J a lemon ; ^ saltspoonful of salt ; 1 oz. of sugar. Whip four eggs and a pint of new milk, a gill of sweet cream, and the grated rind of half a lemon, a, little salt ; sweeten to taste. Boil imtil just thick, and lay in a glass dish. Whip some cream and lay over the top. Victoria Sandwiches. For Eight or Ten Persons. — 3 eggs; 6 ozs. of butter;, () ozs. of sugar

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