Lamplich

Ingredients

• eight medium-sized apples
• half a pound of raisins
• half a pound of currants
• half a pound of sugar
• a little citron peel
• two or three cloves
• a teaspoonful of powdered cinnamon
• some good puff paste
• an ounce of melted butter
• a teacupful of thick syrup

Method

1. 1

   Chop apples, raisins, currants, sugar, citron peel, cloves, and cinnamon.

2. 2

   Cut puff paste into triangles, fill with mince, and fold.

3. 3

   Place in a buttered baking dish, pour melted butter and syrup over, and bake until done in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 280. The excerpt below is the record exactly as published.

Lamplich. Make a mincemeat by chopping finely eight medium-sized STANDARD COOKERY. 415 apples, half a pound each of raisins, currants, and sugar, a little citron peel, two or three cloves, and a teaspoonful of pow- dered cinnamon. Cut some good puff paste into little triangles and fill with the mince, turning the corners of the paste over it so as to make little puffs. Place these closely together on a buttered baking-dish until it is full. Now mix an ounce of melted but- ter with a teacupful of thick syrup flavored with essence of lemon, and pour it over the puffs. Bake until done in a rather slow oven. Macrotes. Blend one pound of good light dough with two eggs, six ounces of butter, and add as much flour as may be needed to make the whole sufficiently dry. Make it into the shape of a French roll, and cut off rather thin slices, which should be placed before the fire to rise, and then fried in oil. Let them drain carefully, and when nearly cold dip each in very thick syrup flavored with essence of lemon. Gcfulde Boterkock. (Stuffed Butter Cake.) Make a paste by working three-quarters of a pound of but- ter into one pound of flour with three-quarters of a pound of moist sugar, a teaspoonful of ground cinnamon, and a pinch of salt. Next mix half a pound of finely-chopped citron peel with half a pound of gr

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