Apple Truffles
From The New York receipt book, 1882
Must be stiff to prevent rising of custard.
Presented as published in 1882. 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 The New York receipt book (1882) by D.B. Dewey & Co, page 8. The excerpt below is the record exactly as published.
Apple Truffles. — 1 doz. apples, 1 large cup of sugar for custard, 1 smaller for apples, 1 scant quart rich milk, 4 eggs, juice and half the grated peel of 1 lemon, 1 pint cream
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