vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Sponge
From Harper's cook book encyclopædia, 1902
Serves 6
Cream can be served with it, or a custard can be made with the yolks of the eggs and milk.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 103. The excerpt below is the record exactly as published.
Apple Sponge CUSTARDS Boiled Custard which will be in about ten minutes. Pour into custard-glasses, and cover with sifted sugar. Apple Sponge — Take six or eight apples, pare, core, and cut them in pieces*; add a small quantity of water, and stew them until soft. When en- tirely soft, remove from the fire, strain through a colander, add a very small piece of butter, and let them get cold. In a glass dish arrange slices of sponge cake or lady fingers, covering the bot- tom and sides ; pour in enough wine to soak the cake at the bottom, and, a little at a time, enough to moisten that on the sides ; if any is left that has not been absorbed, take it out with a spoon. Have ready small glasses of raspberry and quince jelly ; put these on the cake in layers, so as to make the two colors appear to advantage. To the apples add sugar to taste, and stir lightly in the well-beaten whites of five eggs
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