Timbale di Mele

Ingredients

• good sound apples
• half a stick of vanilla
• a piece of butter
• two handfuls of sugar
• twelve ounces of flour
• eight ounces of butter
• four ounces of sugar
• two yolks of eggs
• a little salt
• water

Method

1. 1

   Prepare apples by peeling, mincing, and cooking with vanilla, butter, and sugar.

2. 2

   Mix in softened raisins and citron peel.

3. 3

   Prepare short paste, roll into strings, and arrange in a mould.

4. 4

   Fill with apples, cover, bake, and serve with apricot marmalade.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 164. The excerpt below is the record exactly as published.

Timbale di Mele. (Apple Timbale). Take good sound apples, which divide in pieces ; peel, remove pips, mince, and put in a flat stewpan; add half a stick of vanilla, a piece of butter, and two handfuls of sugar. Toss on a brisk fire, cooking slightly, without breaking. This done, take off the fire and mix in a handful of Smyrna raisins previously softened, and half this quantity of good preserved citron peel cut in small dice ; let the preparation cool. Prepare some short paste with, twelve ounces of flour, eight ounces of butter, four ounces of sugar, two yolks of eggs, a little salt, and water

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