Apples with Custard

Ingredients

• four large apples
• two eggs
• a cupful of cream or milk
• sugar to taste
• cinnamon to taste
• butter for frying

Method

1. 1

   Take four large apples, pare, core, and slice them.

2. 2

   Fry them in butter, and when they are brown on one side, turn them over.

3. 3

   Put them in a pie dish, and pour over them a custard made of two eggs, a cupful of cream or milk, sugar and cinnamon to taste.

4. 4

   Bake, and serve with sugar.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 88. The excerpt below is the record exactly as published.

sugar to taste, and 1 pint of custard. Boil the rice in the milk with sugar and a flavouring of essence of almonds, until the former is tender, adding if necessary a little more milk. When the rice is quite soft, put it into tea cups, or small round jars, let it remain until cold; then turn the rice out on a deep glass dish, pour over the custard, and on the gas cookery book. 161 p°rLe[veeaCl!rbt!llPlaC? 3 9maI1 piece of bright-coloured E hL fi I' Lem°n peel or vanilla may be substituted for the essence of almond, if preferred that of thTrke^ °f ^ CUStard must correspond with . Currant Snow.— Dissolve half an oz of melatinn solS aaddUPfUl f fh0t Water‘, Wh6n ‘his h&as dis- o ved, add a pint of water and two ounces of suvar Squeeze ,n the juice of half a lemon . Take white! of four eggs, beat them to a stiff froth, and stir it fnto vioJslv^nfvi!- nri>W 3 t half a pint of red currants (pre- i y Packed and thoroughly dried) Put intn a mould and set on ice. When firm urn out and serve with whipped cream. Black currants may be treated in the same way if liked. y tea Pinfof mil? iCr*f m - — 1 n g red i e n Cs required : Half a fruit or am ,8 °f rasPberry J'uice made from fresh little more ff’f TT? °f SU£ar if Jam is used, or a lemon i t; VrrSh frUlt ls used > thinly cut rind of i a few’rh f °f Creum’ a cupful of milk for soaking, enVp .u P ,of cochineal, and f ounce of gelatine Sout fit/6 31'"6 m SU*dent milk to covegr ft Tot about fifteen minutes, then dissolve gently over the sgu£;r Tnaaestthe h3lf Pinj °f milk> iemoT rted and sugar in a stew-pan, and stir gently over the mas Strain ‘intht th® rind’ and P°ur into a basin, itrain in the gelatine, allow to cool a little then add and the338 PrevjouHy whipped, the raspbety jute fuldanhd fddhmea Jarm ‘S used’ take one tablespoon- and steaks P?' • °/ Water’ koiI UP’ reduce a little, cold water ’ Wh r "t*0 * mouId previously rinsed in and sera Th£ \T’ tU,r" °ut on to a cold dish 1 with a thin iTh S T n would be improved if masked ha thin layer of jelly and decorated with cherries DeCOrate With fresh ^uit when fn befSsthrourS'? h‘ “ Rub HaT a P°Und of straw- eiries through a hair sieve and mash them into a L 162 THE HOUSEHOLD. pulp; soak half oz. of gelatine in a teacupful of milk, and dissolve gently over the gas ; strain into the straw¬ berry pulp, add the juice of half a lemon, and two ozs. castor sugar. Whip half-pint cream stiffly, and mingle all well together. Then pour into a mould previously wetted and stand in a cool place, i he op of the mould should be decorated with a little clear jelly and some strawberries. Arrowroot Cream. — Take an ounce of arrowroot and mix it until smooth with a little milk. Boil a quart of milk into which has been placed a small piece of cinnamon and a little nutmeg, and the rrrated rind of half a lemon with quarter of a lb. ot loal sugar. Stir this until it boils, when pour in the arrowroot and keep it boiling and stirring a t e time for five minutes. Let it cool somewhat, and then stir into it the yolk of an egg. This should be served cold. Anples with Custard. — Take four large appies, pare, core, and slice them. Fry them in butter, and when they are brown on one side, turn them over. Put them in a pie dish, and pour over them a custard made of two eggs, a cupful of cream or milk, sug and cinnamon to taste

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