Apple Tart, Economical

Ingredients

• three-quarters of a pound of flour
• a teaspoonful of baking powder
• half a pound of clarified beef dripping
• a dozen apples
• a couple of cloves
• a tablespoonful of water

Method

1. 1

   Mix flour with baking powder and salt, rub in beef dripping, and make a paste with cold water.

2. 2

   Line a pie-dish with paste, add quartered apples, sugar, cloves, and water.

3. 3

   Cover with paste and bake.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

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, the yolks of four eggs, sugar, and flavouring. "\^^isk the M-hites to a sohd froth, place it in rock-like pieces over the custard, and bake it in a quick oven. Serve it immediately after it is taken out. Time to bake, twenty minutes. Probable cost. Is. lOd. Sufficient for four or five jiersons. Apple Soup, German. — Pool half a dozen large fresh apples, cut out the cores, and boil them thoroughly with three jjints of water, a thick slice of " the crumb of bread finely grated, the rind and juice of half a lemon, and a quarter of an ounce of powdered cinnamon. When cooked to a pulp, rub them through a sieve. Add two glasses of white wine, and sweeten to taste. Serve with toasted bread. Sufficient for four or five persons. Time, one liour. Probable cost, 7d., exclusive of the wine. Apple Sugar.— r.oil a pint of apple-juice APPLE SCG. (.9V Apple- Juice) with two pounds of loaf sugar, until it becomes brittle as soon as it is ch-opped in cold water. Then pour on a well-oiled dish, draw it out into twisted sticks : dry them, and keep them m a tin box. Time to boU, about twenty minutes. I'robable cost. Is. per pound. Apple (Swiss) Pudding. — Butter a deep pie-dish. Place in alternate layers two pounds of apples sliced, sweetened, and fla- voured, and two pounds of rusks soaked in. milk and beaten with a fork. Let the msks be at the top and the bottom. Pour melted butter over the whole, and bake until nicely browned. Serve with sifted sugar. Time to bake, forty minutes. Probable cost, Is. Suffi- cient for four or five persons. Apple Tansy. — Pare and core six or eight large apjjles, cut them into thin, round slices, and fry them in butter. Then beat up three eggs in a pint of cream, and pour them upon the apples. Time to try the apples, five minutes. Probable cost. Is. 8d. Sufficient for five or six persons. Apple Tart or Cake.— Line a shallow pie-dish with good puff paste. Make a mixture consisting of two pounds of apj^les pared, cored, and chopped, the peel of two lemons grated, a piece of butter the size of a large egg, four eggs well beaten, and a cupful of cream or new milk, and sugar according to taste. Mix these ingre- dients thoroughly. Put them on the paste, leaving a narrow rim all round. Blanch a few almonds, cut them into long strij^s, place them over the top of the apples, and bake in a quick oven. Care should be taken that the almonds are not too much baked. Time, three-quartei-s of an hour. Sufficient for three medium-sized dishes. Probable cost, '2s. 6d. Apple Tart, Economiea-l.- Take three- quarters of a pound of flour: mix with it a tea- spoonful of baking powder, and a little salt ; rub well in half a pound of clarified beef diip- ping, and make it into a paste with cold water. Roll it out two or three times. Line the edge of a pie-dish with a little paste about a quarter of an inch thick. Wet it all round to make the cover adhere. Pare, core, and quarter a dozen, apples. Put them into the dish with a little moist sugar, a couple of cloves, and a table- spoonful of wat

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