Gateau de Pommes a la Creme

Ingredients

• 6 oz. flour
• 3 oz. butter
• 1 egg
• A squeeze of lemon juice
• 1/2 pt. apple puree
• 1 gill lemon or wine jelly
• 1 gill double cream
• 2 sheets of gelatine
• 1 table sp. liqueur

Method

1. 1

   Make the pastry according to directions for Short Crust, using enough beaten egg to bind.

2. 2

   Grease a souffle tin, line it with pastry, and bake until cooked.

3. 3

   Prepare the apple pulp, dissolve gelatine in jelly, whip cream, and mix with apple puree.

4. 4

   Pour into pastry case and set aside.

5. 5

   Decorate with whipped cream and preserved fruits.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 732. The excerpt below is the record exactly as published.

Gfiteau de Pommes a la Cr6me Pastry. 6 oz. flour. 3 oz. butter. 1 egg. A squeeze of lemon juice. Mixture. \ pt. apple puree. 1 gill lemon or wine jelly 1 gill double cream. 2 sheets of gelatine. 1 table sp. liqueur

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