Apple Solid
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons. Probable cost: 2s. 6d., exclusive of brandy.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 152. The excerpt below is the record exactly as published.
Apple Solid.— Melt a heaped table-spoon- ful of isinglass in a little water. Take half a pint •6f nicely-iiavoured appl-e-pulp, mix it well with half a jiint of cream, and place it in a saucepan with the isinglass ; let it simmer for a few minutes, stirring all the time ; add a glass of wine or a table-spoonful of brandy, pour into a buttered mould, and keep it in "a cool place until the next day. Sufficient for five or six persons. -Probable cost, 2s. 6d., exclusive of the brandy. Apple Soufle.— Reduce half a dozen apples to a pulp, sweeten and flavour them nicely, and place them in the middle of a glass dish. "V\Tien cool, pour over them a good custard, made with half a pint of cream
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