Apples and Custard

Ingredients

• Cut up apples
• alternate layers of sugar
• 3 whites
• enough sugar to meringue the apples
• 1 quart of milk
• 3 tablespoons of sugar

Method

1. 1

   Cook apples, meringue with egg whites, bake, make custard with milk and yolks, serve with apples.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 134. The excerpt below is the record exactly as published.

Apples and Custard. Cut up apples and put in a baking dish with alternate layers of sugar ; let cook till thoroughly done. When they are cold use 3 whites and enough sugar to meringue the apples, then place in an oven. Bake a light brown ; beat the yolks and add to them 3 t^ble- KENTUCKY RECEIPT BOOK. 225 spoons of sugar. Have 1 quart of milk come to boiling; pour the milk slowly into the eggs and sugar ; return, all to saucepan and let boil for a minute. Season with vanilla. Serve with the apples. Apple Pudding. Steam tart apples until done. Wash and drain dry. Take 1 pint of the pulp, and mix with yolks of 3 eggs, 1 cup granulated sugar, juice of % lemon, then add beaten whites. Brown 1 cup of bread crumbs in omelet pan with 1 tablespoon butter. Butter pud- ding dish with cold butter, and sprinkle on bottom and side as many crumbs as will adhere. Pill with the apple mixture, cover with but- tered crumbs, and bake 20 minutes. When cold, turn on a platter, and serve with cream. Or leave in pudding dish, and serve hot with sauce. Woodford Pudding. One coffee cup granulated sugar, 1 cup flour, 1 cup jam, % cup butter, ^ cup sour cream, 3 eggs, 1 teaspoon soda, 1 teaspoon cinna- mon, 1 teaspoon nutmeg. Cream butter and yolks, add sugar, jam, flour and the spices, then sour cream with the soda dissolved in it. Put in baking dish, and cook in moderate oven. Add 1 teacup sugar to whites, and a dash of salt, beat until very stiff, then meringue pudding and cook a chestnut brown. Serve with a rich butter sauce. • Cabinet Pudding. Take 1 pound of stale sponge cake, % cup seeded raisins, ^ cup canned peaches, % cup blanched almonds, ^* cup citron. Place slices of cake in bottom of mold, cover with fruit, add more slices of cake, pour over % pint cream or milk, 4 beaten eggs and 1 cup granulated sugar. Steam 1 hour, and serve with fruit sauce. Sauce for Cabinet Pudding. Put in saucepan, 1 cup white wine, 1 cup hot water, a dash of orange. Let come to boiling point, remove from fire and add ^ cup raisins, 1 tablespoon chopped almonds, 1 tablespoon candied orange peel. Let stand 1 hour. When ready to serve, bring to boiling point. Sponge Pudding. One coffee cup granulated sugar, 1 cup flour, 3 eggs, 1 teaspoon baking powder, % teacup boiling water. Mix and bake in jelly tins. For filling — Take 1 quart of milk, 2 eggs, 3 tablespoons sugar

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