Schaleth a la Juive

Ingredients

• one and three quarter lbs. of stiffly stewed russet apples
• one and a quarter lbs. in all of pipped Malaga raisins, currants, and sultanas
• a mite of grated nutmeg
• four oz. powdered sugar
• four whole eggs and the yolks of six
• a quarter of a pint of Malaga wine

Method

1. 1

   Line a greased saucepan with noodle paste, fill with the apple and raisin mixture, cover with noodle paste, seal, and make a slit for steam.

2. 2

   Bake in a moderate oven for fifty minutes and let rest before turning out.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 432. The excerpt below is the record exactly as published.

SCHALETH A LA JUIVE Line a greased iron saucepan, or a large mould for “ Pommes Anna,” with a thin layer of ordinary noodle paste, and fill it up with the following preparation :—For a utensil large enough to hold one and a half quarts :—one and three quarter lbs. of stiffly stewed russet apples; one and a quarter lbs. in all of pipped Malaga raisins, currants, and sultanas (swelled in tepid water) in equal quantities ; the finely chopped half-zests of an orange and a lemon; a mite of grated nutmeg ; four oz. powdered sugar; four whole eggs and the yolks of six; and a quarter of a pint of Malaga wine

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