Stewed Apples and Custard

Ingredients

• t good-sized Apples
• 4 lb. Sugar
• 4 Cloves
• The rind of half a Lemon
• I pint Water
• 4 pint Custard
• t doz. Almonds

Method

1. 1

   Pare and core the apples, but do not divide them, and, if possible, leave on the stalks; boil the sugar and water for ten minutes, then put into the syrup with lemon-rind and cloves, simmer gently till tender.

2. 2

   Do not let them break.

3. 3

   Then reduce the syrup by boiling quickly, let it cool a little, then pour over the apples.

4. 4

   Have ready half a pint of thick custard, pour round the apples.

5. 5

   Lastly, stick into the apples one dozen almonds, blanched and cut into strips.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 3. The excerpt below is the record exactly as published.

I pint Water. The whites of 2 Eggs. A few Sweet Almonds. 3 tablespoons of Pounded Sugar. Peel and core a dozen of the apples without dividing-, then stew in a tin-lined saucepan with half-pound of sugar and pint of water, and when tender lift them carefully on a dish. Have ready the remainder of the apples cored and sliced, put them into the same syrup with the lemon- peel, and boil gently till reduced to a pulp ; keep stirring to prevent burning. Cover the bottom of a dish with some of this apple marmalade, then a layer of the whole apples, and fill up the cavities with the marmalade, then another layer, and so on, forming the whole in a raised oval shape. Whip the whites of the eggs to a stiff froth, mix with the pounded sugar, and cover the apples very smoothly all over with the icing. Blanch and cut some almonds into four or five strips, stick these strips in upright at equal distances over the icing like the spines of a hedgehog, and place the dish in a slow oven for a few minutes before serving. APPLE SHAPE. Ingredients, I tb. Apples. I of an oz. of Gelatine. I lb. Sugar. A little Lemon or Clove seasoninf. Add a tea-cup of water to the sugar, boil for five minutes. Cut the apples neatly into quarters, core them, stew in the syrup till quite clear. Take out the apples and put them neatly in a buttered mould, soak the gelatine, add to the syrup, let it boil a little, and when slightly cooled pour into the mould. Turn out when cold, serve with custard or whipped cream. Verj> nice indeed, 9 8 3 Al APPLES (STEWED)— APRICOTS (DRIED)— ASPIC, STK^rVED APPLES AND CUSTARD. Ingredients. t good-sized Apples. 4 lb. Sugar. 4 Cloves. The rind of half a Lemon. I pint Water. 4 pint Custard. (See CusTAlD.) t doz. Almonds

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