Compote of Apple, a la Hammond

Ingredients

• two cups water
• one and a half cups sugar
• flavor with brandy
• Take green apples

Method

1. 1

   Peel and remove the core of the apples, cut in small thin slices, put on stove with water and sugar, cook with a tight cover until the apples are well done.

2. 2

   Press them through a fine strainer.

3. 3

   To each cup of apple sauce, take four tablespoons dissolved Cox’s gelatine.

4. 4

   Color the sauce in different shades.

5. 5

   Leave part of it white, color part green, part orange, and part red.

6. 6

   Flavor each cup with two tablespoons brandy.

7. 7

   Put the red apple sauce in a mould glazed with apple aspic, leave on ice until cold; layer with the natural color sauce, then the orange and green.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 489. The excerpt below is the record exactly as published.

Compote of Apple, a la Hammond Compote de Pommes, a la Hammond Take green apples, peel and remove the core, cut in small thin slices, put on stove with two cups water, one and a half cups sugar, cook with a tight cover until the apples are well done. (The quicker they are cooked the whiter the sauce will be.) Press them through a fine strainer. Measure the apple sauce by the cup. To each cup of it take four tablespoons dissolved Cox’s gelatine. Then color the sauce in different shades. Leave part of it white — its natural shade; color part of it green, part orange, and part a fruit red. Flavor each cup with two tablespoons brandy. Put the red apple sauce in a mould that has been glazed with the apple aspic, leave on ice until cold; when cold, put one layer of the natural color sauce on the top, then leave until cold; then the 334 THE SWEDISH, FRENCH, orange and the green. This can be repeated until the mould is full. When cold, turn out and serve with rich whipped cream as a dessert. Cream of Apple ( Creme de Pommes ) a la Hammond Glaze mould with apple aspic, decorate with slices of apples colored green, red, and some left the natural color — one resting on another around the bottom of the mould. Drip more aspic on top to cover all the apples. Take one cup apple sauce, three table¬ spoons brandy, four tablespoons dissolved Cox’s gelatine, sugar to taste, one tablespoon chopped almonds. Beat on ice until snowy and light, add four tablespoons whipped cream, fill a layer in the mould. Take another cup of apple sauce, make the same way as the other cup, color pink, put on top of the white. Take another cup of apple sauce, flavor like the others, color green, beat until frothy, put on top of the pink, leave on the ice until ready to serve. Dip in lukewarm water; turn out; serve with whipped cream. Apples with Cream of Manna, a la Sicilienne Pommes a la Creme de Marine, a la Sicilienne One cup milk, two tablespoons almond paste, four tablespoons manna, one tablespoon sugar, whites of three eggs, pinch salt, and apples. How to Make It. Wash the manna well in cold water, put in a pan on stove, add the milk then the sugar and chopped almond paste, stir until the manna is well cooked; add two tablespoons good brandy, add the salt. Beat the whites of the eggs to a stiff froth, add this carefully, let it boil from two to three minutes — do not stir it much as then it would not be light. Dip fancy timbale cups in apple aspic (if at hand; if not in cold water), half fill them with the manna. Have ready large quarters of apples that have been cooked in water, sugar, lemon juice, and brandy, and left in the juice until cold (which will make them nice and juicy); put a quarter of apple in centre of the cup and fill on top with the rest of the manna; leave until cold. When cold, turn out on a platter and glaze with a red glaze. When ready to serve, lift them carefully onto a platter on a paper doily. Arrange in a circular style with whipped cream in the centre. This can also be served with a fruit sauce. The red glaze is made from one cup apple juice colored red, thickened with one tablespoon cornstarch that is dissolved in a little water. AMERICAN COOK BOOK Apples with Cream of Manna, a la Sultana Pommes a la Creme de Manne, a la Sultana One cup milk, pinch salt, two tablespoons almond paste, four tablespoons manna, one tablespoon sugar, whites of three eggs, two cups cut-up apples, one cup sultana raisins. How to Make It. Peel apples, cut in dices, wash and pick the sultana raisins and cook in water, sugar, brandy, and lemon juice; drain. Cook milk with sugar and almond paste, add the four tablespoons manna and cook for ten minutes (be careful not to burn); add brandy, and, last, the whites well beaten. Dip a melon mould in cold water, line with the manna, put the apples and sultana raisins in the centre, fill up with manna. Turn out and decorate in any way desired. Serve with fruit sauce. Rings of Apples ( Ronds de Pommes ) a la Gimo Take four apples; peel and core, cut a slice off each end and cut the apple in halves, to make two rings of each apple. Make a syrup from two cups water, two cups sugar, cook about ten minutes, add four rings of the apples; when ready, take up, color the syrup pink and put the other four rings in. Take a fancy glass dish, put the slices in — one after another — pink and white. Serve in the centre with whipped cream sweetened and flavored with brandy

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