Pommes a la Mascotte
From Paper-bag cookery, 1911
Serve immediately.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 26. The excerpt below is the record exactly as published.
Pommes a la Mascotte. — Take a dozen large apples, as nearly of a size as possible. Peel very thinly, and remove the cores with an apple corer. Roll the apples in well-beaten egg and then in plenty of confectioner’s sugar. (Add a few drops of vanilla to the beaten egg.) Arrange the apples neatly in a well- greased paper souffle case, put it into a bag, and bake for half an hour in a moderately hot oven. When done, fill the centre of each with some strained apricot jam. Pour a little apri- cot sauc
Cook this with the app: pantry check, scaling, and the assistant.