Invalid’s Fruit Tart

Ingredients

• a small pie dish
• some cooked apples
• some spongecake cut into slices
• half a pint of milk
• the beaten yolks of three eggs
• a tablespoonful of sugar
• the whites of two eggs

Method

1. 1

   Grease pie dish, layer cooked apples and spongecake.

2. 2

   Boil milk, pour over yolks and sugar, stir until thick.

3. 3

   Pour over layers, whip egg whites, pile on top, dredge with sugar, and bake until pale brown.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 55. The excerpt below is the record exactly as published.

the whites of two eggs. Stir all together one way with a wooden spoon two hours and a half or until it is perfectly smooth and will not run ; spread it evenly over the cake and set aside to become firm. Iceing- Pastry. When nearly baked enough, take the pastry out of the oven, and sift over it fine powdered sugar. Replace in the oven. The above method is preferred for pastry to be eaten hot. For cold., beat up the whites of two eggs well ; wash over the top of the pies with a brush, and sift over this a 96 DOMESTIC COOKERY. good coating of sugar ; cause it to adhere to the crust ; trundle over it a clean brush dipped in water till the sugar is moistened. Bake again for about ten minutes. Ices, Clarified Sugar for. Put three pounds of sankey sugar into a pint and a half of water, the juice of two lemons, and the white of one egg beaten, with a tablespoonful of water. Place it over a slow fire, stir occasionally ; boil it five minutes ; strain through a clean cloth. Indian Chutney. Cut up finely four pounds of green gooseberries or apples. Put them into a pan with two pints of vinegar and one pound of brown sugar ; boil till soft. When cold, add one pound of raisins, stoned, and finely chopped, one ounce of garlic, chopped fine, one ounce of ground ginger, one ounce of allspice, half an ounce of cayenne pepper, a quarter of a pound of salt. Mix all these well together ; tie in jars or seal in glass bottles. Keep it twelve months. Note. — It may be used after it has been made six weeks, but it is all the better for being kept longer. Indian Cutlets. Take seven or nine cutlets for a good-sized dish. Cut from the back ribs ; trim them neatly ; scrape the bone quite clean about an inch from the top. Rub each one over with lemon juice, then sprinkle over a little curry powder ; brush them all over with a beaten egg ; toss them in a sheet of paper containing breadcrumbs. Put two ounces of butter in a pan. When it is melted and quite hot, fry the cutlets on both sides from seven to ten minutes. Place in the DOMESTIC COOKERY. 97 centre of a hot dish a mould of rice. Arrange the cutlets neatly round the mould, and pour over the following sauce : — Put into a saucepan one ounce of butter. When it is melted add two apples, peeled, cored, and finely chopped; also two onions prepared and chopped. Cook these till soft. Next add the juice of half a lemon, a tea- spoonful of chutney, a dessertspoonful of cocoa-nut, a dessertspoonful of curry powder, a tablespoonful of rice flour. Rub all through a sieve ; put the pulp into a pan ; add to it a quarter of a pint of cream. Stir till thick, and serve hot. Invalid’s Fruit Tart. Grease a small pie dish and put into it some cooked apples, and over them some spongecake cut into slices. Boil half a pint of milk, pour it over the beaten yolks of three eggs and a tablespoonful of sugar

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