Apple Snow with Sponge-Cake

Ingredients

• four or five slices of sponge-cake
• two table-spoonfuls of sherry
• a cupful of cream
• five or six finely-flavoured apples
• sugar
• grated lemon-rind
• lemon-juice

Method

1. 1

   Pour sherry and cream over sponge cake.

2. 2

   Simmer apples with water, sugar, lemon rind, and juice until pulp, press through sieve, beat with egg whites, and heap over cakes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 150. The excerpt below is the record exactly as published.

grated lemon-rind, and grated nutmeg. Stir all well together, then place the mixture in the pie-dish, and bake in a good oven. Serve with Devonshire cream, or custard. Time, half an hour to bake. Sufficient for six persons. Probable cost, 3s. Apple Pudding, Boiled.— Make a light batter with two eggs, foui" heaped table-spoon- fuls of floui-, a little salt, and a large breakfast- cupful of milk. Beat it well, then stir into it a few apples pared, cored, and sliced. Put all together into a weU-oiled moiild, tie it in a floured cloth, and boil for an hour and a half. Serve with sweet sauce. Probable cost, 8d. Sufficient for six persons. Apple Pudding, Nottingham.— Pare half a dozen good baking apples, remove the cores without dividing the fruit, and in then- places put two or three cloves and a little sugar. Place these in a buttered pie-dish, pour over them a light batter, and bake in a mode- rately hot oven. Time to bake, two hom-s. Probable cost, 9d. Sufficient for four or five Apple Puddings (Alexandra's).— Pare, core, and quarter half a dozen finelj'- flavoured apples. Place them in a saucepan with a table-spoonfiil of water, the thin rind of half a lemon chopped small, and two table- spoonfuls of sugar. Simmer gently until reduced to a pulp; then stir in, while hot, a piece of butter the size of an egg, and when cold add two eggs weU beaten, a breakfast- cupful of finely-grated bread-crumbs, half a APP ( 10) APP cupful of niilk or cream, and a little grated nutmeg. Slix thoroughly, then pour into little cups jjreviously oiled, and bake for twenty minutes in a moderate oven. Turn them out, and serve with sifted sugar. Probable cost, lOd. Apple Puddings (Mother's).— EoU out two pounds of crust of good suet or di'ip- ping {see 8uet Crust for Puddings), and let it be thicker in the middle than at the edges. Fill it with layers consisting of four table- spoonfuls of sliced apples, one tea-spoonful of tinely-shred suet, and one table-spoonful of currants. When full, fold it over, tie it in a well-floured cloth, boil, and serve with sweet sauce. Time to boil, two houi-s. Sufficient for six persons. Probable cost. Is. Apple Puflfs. — Stew some apples with lemon- juice and sugar until they become a dry jam. Make a light sweet crust; stamp it out in small roimds, with an inner round marked, but not cut quite through. Bake them in a quick oven, take a little of the pastry out of the middle, and put the apples hi its place. Time to bake, a quarter of an hour. Sufficient, one for each person. Probable cost. Id. each. Apple Pupton. — Prepare one pint of apple marmalade {see Apple Marmalade), and mix with it the yolks of five eggs, a handful of bread-crumbs, and a piece of butter the size of an egg. Thi-ee ounces of stewed pears or cherries make an agreeable addition. Pour the mixtui-e into a well-oiled mould, and bake it in a slow oven. Time to bake, an hour and a half. Sufficient for six persons. Probable cost. Is. 6d. Apple Rolls.— Chop a few apples very fine, and sweeten tlicm with sugar. Lay tlu-ee or four table-spoonfuls of this in the middle of a circular or oval piece of paste, rolled out a quarter of an inch thick. Fold it ia two, lengthwise ; unite the edges, and press or scal- lop them with the bowl of a tea-spoon. Lay the rolls on a baking-tin that has been pre- viously greased, and put it into a moderate oven. It is a good plan to use apple marma- lade instead of chopped apples, as then there is no fear of the fruit not being sufficiently cooked. Time to bake, half an horn-. Suffi- cient, one roll for two persons. Probable cost, 2d. each. Apple Roly-Poly. — Shred very finely six ounces of beef suet, and mix with one pound of flour. Make into a paste with half a pint of water. Roll it out about the third of an inch thick, and eight or ten inches wide. Spread over, rather thickly, tlii-ee pounds of apples boiled to a pxilp and sweetened and flavoured. Leave half an inch of the edges untouched with fruit. Roll round, fasten the ends securely, tie the pudding in a floured cloth, and boil. Serve with sweet sauce. Time to boil, two and a half hom-s. Probable cost, Is. Sufficient for five or six persons. Apple Sauce, Baked. — Apple sauce may be made by placing the apples and the water in the oven in a closely-covered jar until ■they are reduced to a pulp, and tjien beating them as in the preceding recipe. Apple Sauce for Roast Goose.— Paio, core, and shce fom- or five large apples ; place them in a saucepan with only just- enoiigh water to keep thom from burning. Let them smimer gently, stinging frequently, over a slow yre, until they are reduced to pulp. Turn them into a bowl, and beat them well with one tea- spoonful of sugar, the squeeze of a lemon, and a small piece of butter. Time, half an horn' to simmer. Sufficient for a small goose. Probable cost, 4d. Apple Snow. — Reduce half a dozen apples to a pulp, press them through a sieve, sweeten and flavour them. Take the whites of six eggs, whisk them for some minutes, and strew iato them frn-o table-spoonfuls of sifted sugar. Boat the pulp to a froth, then mix the two together, APPLE SNOW. and whisk them until they look Hke stiff snow. Pile high in rough pieces on a glass dish, stick a sprig of mjTtle in the middle, and garnish I with small pieces of bright-coloured jelly. I Tune to beat the snow, tkree-quarters of an hour. Probable cost. Is. 4d. Sufficient for a medium-sized glass dish. I Apple Snow with Sponge-Cake. — j Put four or five sHces of sponge-cake into a ] glass dish, and pour over them first two table- 1 spoonfuls of sherry, and then a cupful of cream. Place in a saucepan five or six finely-flavoured apples peeled and cored, with a little water, sugar

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