Apples with Custard Sauce

Ingredients

• Twelve apples
• raspberry jam
• one pint of milk
• four yolks of eggs
• two whites of eggs
• two dessertspoonfuls of sugar

Method

1. 1

   Pare and core the apples, keeping them whole; roll up an apple paring tightly, place in center of each apple.

2. 2

   Put in a deep baking-dish, barely cover bottom with cold water, place an inverted dish on top to keep in steam, bake gently until tender.

3. 3

   Lift onto a hot dish, remove apple-parings, fill cavity with jam, pour custard around.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 170. The excerpt below is the record exactly as published.

Apples with Custard Sauce. INGREDIENTS. — Twelve apples, raspberry jam. For the cus- tard, one pint of milk, four yolks of eggs, two whites of eggs, two dessertspoonfuls of sugar

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