Apple Tart

Ingredients

• Half a pint of new milk
• the rind of one lemon
• half a pint of cream
• a little sugar
• the yolks of six eggs
• A spoonful of pale brandy

Method

1. 1

   Boil the milk with the lemon rind for ten minutes.

2. 2

   Add cream and boil for another ten minutes.

3. 3

   Strain into a basin, add sugar, and let cool.

4. 4

   Beat the yolks of eggs, strain, and mix with cream.

5. 5

   Heat in a stewpan, stirring constantly until thickened.

6. 6

   Serve in a china or glass dish.

7. 7

   Optionally, add brandy while stirring.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 330. The excerpt below is the record exactly as published.

Apple Tart. — Half a pint of new milk boiled with the rind of one lemon cut as thin as possible. Boil for ten minutes, add half a pint of cream and boil for ten minutes more. Strain into a basin, add a little sugar, and set to get cold. Beat the yolks of six eggs for a quarter of an hour, strain them, and mix them with the cream. Set it in a stewpan on the stove, and stir with a silver spoon till it thickens. Do not let it boil, and do not leave off stirring for a single instant. Serve in a china or glass dish. A spoonful of pale brandy

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