Compote de Pommes à la Crème

Ingredients

• 1 lb. cooking-apples
• 2 cloves
• lemon-rind
• ½ lb. loaf sugar
• ½ pint milk
• 2 yolks of eggs
• 1 oz. vanilla sugar
• 1 glass sherry
• 1 glass maraschino
• ½ pint whipped cream

Method

1. 1

   Peel, core, and stew the apples with loaf sugar, cloves, lemon-rind, and enough water to cover.

2. 2

   Strain the juice and place the apple-stew in a glass dish.

3. 3

   Prepare a thick custard with milk, vanilla sugar, sherry, and egg-yolks.

4. 4

   Let it cool, then pour over the apples.

5. 5

   Sweeten and whip the cream, add maraschino, and place on top of the custard and apples.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 475. The excerpt below is the record exactly as published.

Compote de JPom/mes d la Creme. — 1 lb. cooking- apples, 2 cloves, lemon-rind, £ lb. loaf sugar, ^ pint milk, 2 yolks of eggs, 1 oz. vanilla sugar, 1 glass sherry, 1 glass maraschino, ^ pint whipped cream.

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