Pomines a la Neiye

Ingredients

• 6 sour cooking apples
• 1 lemon
• 4 to 6 oz. sugar
• 1 tablespoonful cream
• pint milk
• 2 whites of eggs
• 4 yolks of eggs
• Vanilla pod or essence for flavouring

Method

1. 1

   Peel, core, and slice apples, cook with lemon rind and sugar until tender, then rub through a sieve.

2. 2

   Add cream and cool.

3. 3

   Boil milk with vanilla and sugar.

4. 4

   Whisk yolks, stir in milk, return to heat until it binds, then strain.

5. 5

   Butter a pie-dish, layer apple puree, pour custard over, whisk egg whites with sugar, arrange on top, dredge with sugar, and bake until lightly browned.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 442. The excerpt below is the record exactly as published.

whites of eggs to a stiff froth, add suffi- cient caster sugar to sweeten, spread the surface and sides thickly with this. Ornament a little, dust with sugar, and bake in a mode- rately heated oven for fifteen minutes. 1613. JPommes en Beurre ( Braised Apples). — Peel thinly eight or more even-sized Beinette apples or other small sour cooking apples ; cut out the centre of each (the core) by means of a column- cutter. Arrange the apples in a well-buttered saute-pan, put about a teaspoonful of moist sugar into the cavity of the apple. Pour over each a little oiled butter, and sprinkle with lemon-juice, and bake with the lid on the pan in a moderate oven till done. Care must be taken to keep the apples whole. Arrange them neatly on a round dish, and fill the centre of each with red currant jelly. Have ready a syrup composed of red currant jelly, one pot of butter, and a glass of Madeira, reduce well and coat the apples with it. Place the dish in a very hot oven for a few seconds, so as to glaze them, and serve hot. 1614: JPommes a la Lexington. — 6 green cooking apples, 1 oz. flour, 1 oz. caster sugar, 1 egg, cake-crumbs, ground cinnamon, pine-apple jam, f rying fat. Peel and core the apples, put them in a steamer or in the oven, and cook till nearly done. When cold mix the flour and sugar with a good pinch of cinnamon, and dip each apple into this, then in beaten egg, and roll in cake-crumbs. Fry in hot fat a golden brown, drain, and fill the centre with pine-apple jam or grated pine-apple. Place a round of red currant jelly on top of each, dish up, and serve hot or cold. If served cold chopped wine jelly should be served round the dish. A fruit syrup (pine-apple or apricot) should be handed round with the dish in either case. 1615. Pomines a la Neiye. — 6 sour cooking apples, | lemon , 4 to 6 oz. sugar, 1 tfblespoonful cream, \ pint milk, 2 whites and 4 yolks of eggs. Vanilla pod or essence for flavouring

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