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Gâteau de Pommes à la Crème

Name: Gâteau de Pommes à la Crème
Yield: 2 servings
Ingredients: Pastry; 6 oz. flour; 3 oz. butter; 1 egg; A squeeze of lemon juice; | pt. apple puree; 1 gill lemon or wine jelly; 1 gill double cream; 2 sheets of gelatine; 1 table sp. liqueur

From Cookery for every household, 1914

Serves 2

Presented as published in 1914. 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

No method was recorded for this recipe.

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

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