Apple Trifle from Bottled Apples

Ingredients

• some pulp
• some cold rich custard
• a little brandy
• some good firm whipped cream
• some coarse powdered pink sugar

Method

1. 1

   Flavour the apple pulp as directed for open tarts and place it in a glass dish.

2. 2

   Pour cold rich custard flavoured with brandy over it.

3. 3

   Top with whipped cream piled into a rough pyramid.

4. 4

   Ornament with coarse powdered pink sugar just before serving.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 19. The excerpt below is the record exactly as published.

apple pies from bottled apples to add a few thin strips of lemon-peel and also a few cloves to the pie. The lemon-peel should be cut very thin, and j only the yellow part used. A good- sized pie would require two bottles of apples. To this should be added half a dozen strips of lemon the size and thick- ness of the thumb-nail and about ten or a dozen cloves. Bottled apples, being very soft, are very well adapted for making open apple tarts, which require apple-pulp. When you use bottled | fruits for this purpose remember the pulp wants flavouring, but that the apples already are quite sufficiently cooked. Proceed, therefore, as follows : [ — Take a bottle of apples, and pour off i the juice into a small saucepan (enamel if possible). Then add to the juice from j one bottle three or four strips of lemon - peel, six cloves, and a tiny little stick of ■ cinnamon, and sweeten with sugar. Boil this gently for half an hour, and when cold add to it the apples and mash them up. Then line a shallow tart-tin, after carefully buttering it, with puff- I paste. Spread the apple-pulp over it, and lay a little trellis-work of very thin j strips of pastry, not bigger than a lucifer-match, over the top, and bake in I the oven till the pastry is done. Half j an hour, as a rule, would be sufficient. Apple trifle can be made from bottled apples. Flavour some pulp as directed for open tarts, and place in a glass dish. Four over it some cold rich custarcl flavoured with a little brandy. Then on the top place some good firm whipped cream, and pile it up in lumps into a sort of rough pyramid. Ornament at the last just before serving with some coarse powdered pink sugar

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