Flan de Pommes
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 162. The excerpt below is the record exactly as published.
sliced apples neatly arranged over, baked, apricot syrup over. Flan de Pommes Liegeoise — Flan filled with dice of raw apples and a custard made of cream, sugar, yolks of eggs, and oiled butter, lemon flavour, and baked, served hot or cold. Florentine — Pared and scooped, poached, filled with rice Conde, served on puree of chestnuts. Frite — (Fried apples), sliced half-inch thick and cored, dipped in milk and floured, fried golden colour with butter, served in a serviette, caster sugar over. Grimaldi — Quarters of apples served on a flan or tartlet filled with rice Conde, praline over and gratines, vanilla sauce round. Irene — Pared, scooped, and poached in syrup ; when cold, filled with vanilla ice cream mixed with puree of plums, masked with Italian meringue mixture and salamandered. 430 The New Practical Cookery Guide. Lady Morgan — Peeled, cored, and baked, served on a fond of genoise, custard sauce over, studded with almond nibs. Malverne — Chopped, mixed with fresh crumbs, sugar, eggs, and baked in a flan paste, apple syrup over. Marie Stuart — (Apfel im schlafi rock) , pared and cored, marmalade inside, wrapped in puff paste,, and baked. Maryadel — Cut in regular squares and baked in cocottes with sugar and little fresh butter, served with kirseh or rum and ignited. Meringuees — Poached quarters of apples dressed on rice Conde, masked with meringue mixture, and baked, apricot sauce round. Muscovite — Peeled and scooped, poached in syrup, filled with puree of apple souffle mixture, flavoured with kiimmel, and baked. Parisienne — As pears Parisienne. Portugaise — Peeled, cored, and poached, filled with creme patissiere mixed with currants, served in tartlets, red currant sauce round. Richelieu — Peeled and cored, filled with puree of apples
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