Moscovite aux Pommes

Name: Moscovite aux Pommes
Ingredients: from one and a half to two pounds of good apples; half a pound of sugar; a strip of lemon peel; a pot of apricot marmalade; a full pint of boiling cream; about |oz. of best leaf gelatine

From The "Queen" cookery books: Ices, 1902

Add green colouring if needed.

Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.

Moscovite aux Pommes. — Peel, core, and slice down from one and a half to two pounds of good apples, and stew them to a pulp with half a pound of sugar, a strip of lemon peel, and a good squeeze of lemon juice ; add to it a pot of apricot marmalade, and a full pint of boiling cream ; dissolve in this about |oz. of best leaf gelatine

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