Cold Apple Pudding

Ingredients

• 12 sweet-sour apples
• 2 cups of white wine
• 1 cup of sugar
• 8 layers or % package of white gelatine
• Water

Method

1. 1

   Cut apples, boil in water until soft, drain juice.

2. 2

   Boil juice down to 1 quart, add sugar and gelatine, strain, boil again, then mix in white wine.

3. 3

   Fill into a glass dish to stiffen and serve with vanilla sauce.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 126. The excerpt below is the record exactly as published.

COLD APPLE PUDDING. Quantity for 6 Persons. 12 sweet-sour apples 8 layers or % package of white Water gelatine 2 cups of white wine 1 cup of sugar Preparation: The apples are cut up and put into a pot with enough water to cover them, then boiled until soft, very slowly, so they do not get slushy. Pour them into a sieve or cloth and drain off the juice. This is boiled down to 1 qt., add to it the sugar and gelatine and strain ; boil up again, then mix in the white wine. Fill the whole into a glass dish to stiffen and serve with a vanilla sauce. Remarks : The apples may be used for apple sauce. —267 — No. 80— NECTAR. Quantity for 6 Persons. 1 qt. ol sour cream 9 layers or % package of red % lb. of sugar gelatine 1% tsps. of vanilla 4 tbsps. of rum % cup of milk Prep2iration : Sour cream, sugar, vanilla and rum are mixed well. The gelatine is dissolved in warm milk, strained and mixed with the other ingredients. Pour into a mold and set on ice to stiffen. Turn it out before serving. No. 81— CORN STARCH PUDDING. Quantity for 6 — 8 Persons. 1 qt. of milk % lb. peeled, ground almonds Scant % lb. of cern starch 1 tbsp. of vanilla % lb. of sugar 8 eggs Preparation: % qt. of milk, sugar, almonds and vanilla are mixed well and brought to boil. Then the corn starch is stirred into ^4 qt. of milk, poured into the boiling mixture and boiled 5 minutes, stirring constantly. Yolks of eggs are stirred in as soon as the pudding is taken from the fire, also the beater whites of eggs. Put into a dish to stiffen, turn it out and serve with a vanilla or wine sauce. No. 82— COLD LEMON CREAM. Quantity for 6 Persons. 6 eggs % glass white wine % lb. of sugar 5 layers or % package of white Juice and rind of 1 lemon gelatine 3 tbsps. of arrack Preparation: The yolks of eggs and sugar are stirred ^ hour, then add the grated rind and juice of 1 lemon and thf arrack. Dissolve the gelatine in warm white wine, stir unti cold and strain before mixing with the other ingredients. Adc the whites of eggs beaten to a froth, place on ice or prepare a day before serving. Turn it out on a platter. No. 83— RUSSIAN CREAM. Quantity for 6 Persons. 6 eggs % cup of sugar 2 tbsps. of rum Preparation: Yolks of eggs and sugar are beaten for 1! minutes, add tihe rum, then the beaten whites of eggs. Serve in glass dishes. No. 84— ORANGE CREAM PREPARED COLD. Quantity for 6 Persons. 5 eggs 2 tbsps. lemon juice % lb. of sugar 4 layers or 1/3 package of white gelatin

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