slices. Make the paste as directed in recipe. Cut off rather
more than a quarter of the paste for the lid, roll out the re-
mainder, and with it line the bowl, previously well greased.
Put in half the fruit, then the sugar, intersperse the cloves,
cover with the remainder of the fruit and add one gill cold
water. Roll out the rest of the pastry to the size of the top
of the bowl, moisten the edges slightly, and join them care-
fully to the edges of the pastry lining the bowl. If the pud-
ding is to be boiled, cover the top with a well-floured cloth;
if steamed, two folds of greased paper may be used. Cook
from two and a half to three hours.
Apples and Rice.
INGREDIENTS. — Eight or ten apples, two and a half pints of
milk, four tablespoonfuls of rice, two heaped tablespoonfuls
of sugar, two ounces of butter, lemon rind and other flavor-
ing, two good pinches of salt, raspberry jam, or sugar and
butter✪ Apples and Rice.
METHOD. — Wash the rice, put it into a saucepan with the
salt, lemon rind and milk, simmer until the greater part of the
milk is absorbed and the rice becomes tender, then stir in the
butter and sugar, and remove the lemon rind. Peel and core
the apples, place them in a pie-dish, fill the cavities with rasp-
berry jam or a little butter and sugar. Fill the spaces between
the apples with rice, and bake in a slow oven until the apples
are tender, but not broken.
Apples and Sago.
INGREDIENTS. — Eight or twelve cooking apples, two pints of
water, four tablespoonfuls of moist sugar, two tablespoonfuls
of fine sago, the rind and juice of one lemon, a few drops of
carmine or cochineal✪ Apples and Sago.
METHOD. — Peel and core the apples, keeping them whole.
Boil the water, sprinkle in the sago, stir and cook until clear.
Now add the apples, sugar, lemon rind and juice, and simmer
very gently until the apples are tender; then remove them,
place them in a deep dish, add a few drops of cochineal to the
syrup, and pour it over the apples.
Apples with Custard Sauce.
INGREDIENTS. — Twelve apples, raspberry jam. For the cus-
tard, one pint of milk, four yolks of eggs, two whites of eggs,
two dessertspoonfuls of sugar✪ Apples with Custard Sauce.
METHOD. — Pare and core the apples, keeping them whole;
roll up an apple paring tightly, and place it in the center of
246 STANDARD COOKERY.
each apple. Put them in a deep baking-dish, barely cover
the bottom of the dish with cold water, place on the top an
inverted dish or pie-dish to keep in the steam, and bake gently
until tender. Lift carefully on to a hot dish, remove the apple-
parings, fill the cavity with jam, and pour the custard round.
(See custard sauce.)
Apple Snow.
INGREDIENTS. — Twelve sour cooking apples, eight ounces of
sugar, or to taste, yolks of eight eggs, four whites of eggs,
the grated rind of one lemon, vanilla pod, one pint of milk,
two tablespoonfuls of cream✪ Apple Snow.
Page 170 · 5 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
slices. Make the paste as directed in recipe. Cut off rather more than a quarter of the paste for the lid, roll out the remainder, and with it line the bowl, previously well greased. Put in half the fruit, then the sugar, intersperse the cloves, cover with the remainder of the fruit and add one gill cold water. Roll out the rest of the pastry to the size of the top of the bowl, moisten the edges slightly, and join them carefully to the edges of the pastry lining the bowl. If the pudding is to be boiled, cover the top with a well-floured cloth; if steamed, two folds of greased paper may be used. Cook from two and a half to three hours.
Apples and Rice.
INGREDIENTS. — Eight or ten apples, two and a half pints of milk, four tablespoonfuls of rice, two heaped tablespoonfuls of sugar, two ounces of butter, lemon rind and other flavoring, two good pinches of salt, raspberry jam, or sugar and butter.
METHOD. — Wash the rice, put it into a saucepan with the salt, lemon rind and milk, simmer until the greater part of the milk is absorbed and the rice becomes tender, then stir in the butter and sugar, and remove the lemon rind. Peel and core the apples, place them in a pie-dish, fill the cavities with raspberry jam or a little butter and sugar. Fill the spaces between the apples with rice, and bake in a slow oven until the apples are tender, but not broken.
Apples and Sago.
INGREDIENTS. — Eight or twelve cooking apples, two pints of water, four tablespoonfuls of moist sugar, two tablespoonfuls of fine sago, the rind and juice of one lemon, a few drops of carmine or cochineal.
METHOD. — Peel and core the apples, keeping them whole. Boil the water, sprinkle in the sago, stir and cook until clear. Now add the apples, sugar, lemon rind and juice, and simmer very gently until the apples are tender; then remove them, place them in a deep dish, add a few drops of cochineal to the syrup, and pour it over the apples.
Apples with Custard Sauce.
INGREDIENTS. — Twelve apples, raspberry jam. For the custard, one pint of milk, four yolks of eggs, two whites of eggs, two dessertspoonfuls of sugar.
METHOD. — Pare and core the apples, keeping them whole; roll up an apple paring tightly, and place it in the center of
each apple. Put them in a deep baking-dish, barely cover the bottom of the dish with cold water, place on the top an inverted dish or pie-dish to keep in the steam, and bake gently until tender. Lift carefully on to a hot dish, remove the appleparings, fill the cavity with jam, and pour the custard round. (See custard sauce.)
Apple Snow.
INGREDIENTS. — Twelve sour cooking apples, eight ounces of sugar, or to taste, yolks of eight eggs, four whites of eggs, the grated rind of one lemon, vanilla pod, one pint of milk, two tablespoonfuls of cream.
Records on this page
Apples and RiceApples and SagoApples with Custard SauceApple SnowApple Snow