Dessert of Apples

Ingredients

• 1 lb. of sugar
• 1 lb. of finely flavored ripe sour apples
• 1 pt. of rich cream
• 2 eggs
• 1/2 cup of sugar

Method

1. 1

   Make a rich syrup of the sugar; add the apples nicely pared and cored.

2. 2

   Stew till soft, then mix smoothly with the syrup and pour all into a mould.

3. 3

   Stir into the cream, the eggs well beaten, also the sugar, and let it just boil up in a farina kettle; then set aside to cool.

4. 4

   When cold take the apples from the mould and pour this cream custard around it and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 122. The excerpt below is the record exactly as published.

Dessert of Apples—Ingredients—1 Ib. of sugar, 1 Ib. of finely flavored ripe sour apples, 1 pt. of rich cream, 2 eggs, % cup of sugar. Make a rich syrup of the sugar ; add the apples nicely pared and cored. Stew till soft, then mix smoothly with the syrup and pour all into a mould. Stir into the cream (or if there is none at hand, new milk must answer), the eggs well beaten, also the sugar, and let it just boil up in a farina kettle ; then set aside to cool. When cold take the apples from the mould and pour this cream custard around it and serve. If spice or a 213 214 THE Dominion Cook Book. flavoring is agreeable, nutmeg, vanilla, or rose water can be used. 753. Bananas. Make with boiling water a quart of strong and sweet lemonade, using only the juice of the lemons. Soak half a box of gelatine one hour in a small cup of cold water ; stir it into the boiling lemonade and set it where it will cool, but not harden. Cut three bananas in lengthwise halves and lay them in a mould wet with cold water, cover them with half the jelly and set the mould upon the ice until the jelly sets. Then slice in three more bananas and pour in the remainder of the jelly. Serve with cream or soft custard. Make a syrup with a large cup of sugar and a scant pint of water. Let the syrup come to the boiling point and boil rapidly for ten minutes. Pour the hot syrup over as many red bananas, cut in thin slices, as it will cover. When the syrup is cold serve the bananas with whipped cream. Many fresh fruits are much more delicious sweetened with cooked syrup like this than with raw sugar. Oranges are especially nice cut up and served in this way. Flavor the syrup, if you wish, with a little grated orange peel. 754. Apple Ginger—lIngredients—2 Ibs. white sugar, 2 lbs. hard | apples, nearly I qt. water, 1 oz. of tincture of ginger. Make a rich syrup of the sugar and water, adding, as soon as it boils, the ginger. Pare, core and cut the apples into quarters or pieces to suit the fancy, plunging into cold water to preserve the color, then boil in the syrup until transparent. Great care must be taken that they do not break, as this would spoil the appearance. Place in jars and cover with the syrup, put into glass bottles and seal air-tight. It is then ready at any time for dessert. 755. A Dish of Mixed Fruits. Select.a handsome dish, put a table glass in the centre, cover with moss or leaves. Place a nice pineapple upon the top of the glass, and round it apples or pears with leaves between, then plums mingled with grapes. Much taste can be displayed in the arrangement of tlic fruit. 756. Strawberries and Cream. Pick the fruit cavefully (which should be ripe, but not toa DESSERT. 215 - much so), and put into a dessert dish, sprinkle two tablespoon- fuls of white sugar over, then pour over the cream, allowing one _pint to every three pints of fruit. 757. Dish of Figss—Ingredients—1 cup of sugar

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