Pommes d'Arbre, 1915

Ingredients

• six apples
• half of a vanilla bean
• half a pint of cream
• two ounces of sugar
• two sheets of gelatine
• nonpareil candies

Method

1. 1

   Peel and core apples, cook in syrup with vanilla bean.

2. 2

   Drain and cool.

3. 3

   Make cream sauce with cream, sugar, and gelatine, pour over apples, sprinkle with candies, and chill.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 69. The excerpt below is the record exactly as published.

six apples and cook them in syrup, with the addition of half of a vanilla bean. Drain, and allow to become cold. Make a cream sauce with half a pint of cream, two ounces of sugar, and two sheets of gelatine, and pour over the apples, coating them nice and smooth. Sprinkle the top with nonpareil candies, and place in ice box. Serve in supreme glasses, with vanilla cream in the bottom of the glass. THE HOTEL ST. FRANCIS COOK BOOK 89 MARCH 29 BREAKFAST LUNCHEON Oatmeal and cream Omelet with soft clams Broiled kippered herrings Blood pudding Lyonnaise potatoes Mashed turnips Rolls Mashed potatoes English breakfast tea Roquefort cheese and crackers Coffee DINNER German lentil soup Salted almonds Crab meat, au gratin Tournedos, Rossini Chateau potatoes Chiffonade salad Pommes d'arbre, 1915

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