METHOD. — Pare, core and slice the apples, put them into a
stewpan with the lemon rind, four ounces of sugar and a
little water. Cook until tender, rub them through a fine sieve,
let the puree cool, then stir in the cream. Simmer the milk
and vanilla pod together until sufficiently flavored, then remove
the pod (dry it and place in castor sugar for future use), add
sugar to taste, stir in the well-beaten yolks of eggs, and
cook by the side of the fire until they thicken, stirring mean-
while. Now put the apple puree into a buttered pie-dish, pour
the custard on the top, and cover with the stiffly-whisked whites
of eggs. Dredge liberally with castor sugar, and bake in a
moderate oven until the surface hardens and acquires a little
color. Serve hot or cold.
Buttered Apples.
Peel and core some large apples, but do not cut them up.
Now cut some round slices of stale bread just large enough
for an apple to stand upon each. Butter an earthenware cook-
ing-pot, place bread and apples therein with a little piece of
fresh butter✪ Buttered Apples on the top of each. Cover the vessel and place
over a gentle fire. A better result will be obtained if the
Continental method is adopted of heaping hot coals on the top
of the cooking vessel.
From time to time the apples must be examined and the
hollows refilled with sugar and butter. Great care must be
taken that the fire does not get sufficiently hot to burn the
bread. When almost done the hollows in the apples should be
filled with jam.
Flaming Apples.
Peel some small apples and arrange on the bottom of a
stewpan. Just cover them with water and add the grated
STANDARD COOKERY. 247
rind of an orange or a lemon, a little cinnamon and plenty
of sugar✪ Flaming Apples. Boil gently till the apples are cooked, but be care-
ful that they do not break. Now take them cautiously one
by one and arrange in the form of a pyramid on a dish. Keep
very hot while you reduce the water in which they have been
boiled to a thick syrup. Pour this over the apples and powder
well with sifted sugar. Now sprinkle freely with rum and set
on fire just before serving.
Apple Miroton.
Mix together half a pound each of apricot marmalade and
of apple marmalade, and pile in a mound in the middle of a
fireproof plate. Next core and peel twelve large apples and
slice them evenly. Place them in a dish with a large glass of
brandy, to which has been added the juice of two lemons, a
quarter of a pound of castor sugar, and a teaspoonful of
powdered cinnamon✪ Apple Miroton. After soaking for three or four hours
take out the slices of apple and arrange them carefully over
it. About half an hour before the dish is required place it in
the oven and bake till the apples are thoroughly cooked.
Apple Pie.
Stew one pound of pared and cored apples in a syrup made
by dissolving half a pound of sugar in a pint of water. Be
very careful that they do not break. Now line a dish with
puff paste and arrange the apples inside, filling the center of
each with orange marmalade. Sprinkle with a little chopped
citron peel and then pour over them the syrup in which they
have been cooked, previously reduced by boiling down with a
little essence of vanilla✪ Apple Pie. Now lay strips of puff paste over
the apples, bake till the paste is done, and serve cold with
whipped cream.
Apple Tart. ✪ Apple Tart
Page 171 · 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
METHOD. — Pare, core and slice the apples, put them into a stewpan with the lemon rind, four ounces of sugar and a little water. Cook until tender, rub them through a fine sieve, let the puree cool, then stir in the cream. Simmer the milk and vanilla pod together until sufficiently flavored, then remove the pod (dry it and place in castor sugar for future use), add sugar to taste, stir in the well-beaten yolks of eggs, and cook by the side of the fire until they thicken, stirring meanwhile. Now put the apple puree into a buttered pie-dish, pour the custard on the top, and cover with the stiffly-whisked whites of eggs. Dredge liberally with castor sugar, and bake in a moderate oven until the surface hardens and acquires a little color. Serve hot or cold.
Buttered Apples.
Peel and core some large apples, but do not cut them up. Now cut some round slices of stale bread just large enough for an apple to stand upon each. Butter an earthenware cooking-pot, place bread and apples therein with a little piece of fresh butter on the top of each. Cover the vessel and place over a gentle fire. A better result will be obtained if the Continental method is adopted of heaping hot coals on the top of the cooking vessel.
From time to time the apples must be examined and the hollows refilled with sugar and butter. Great care must be taken that the fire does not get sufficiently hot to burn the bread. When almost done the hollows in the apples should be filled with jam.
Flaming Apples.
Peel some small apples and arrange on the bottom of a stewpan. Just cover them with water and add the grated
rind of an orange or a lemon, a little cinnamon and plenty of sugar. Boil gently till the apples are cooked, but be careful that they do not break. Now take them cautiously one by one and arrange in the form of a pyramid on a dish. Keep very hot while you reduce the water in which they have been boiled to a thick syrup. Pour this over the apples and powder well with sifted sugar. Now sprinkle freely with rum and set on fire just before serving.
Apple Miroton.
Mix together half a pound each of apricot marmalade and of apple marmalade, and pile in a mound in the middle of a fireproof plate. Next core and peel twelve large apples and slice them evenly. Place them in a dish with a large glass of brandy, to which has been added the juice of two lemons, a quarter of a pound of castor sugar, and a teaspoonful of powdered cinnamon. After soaking for three or four hours take out the slices of apple and arrange them carefully over it. About half an hour before the dish is required place it in the oven and bake till the apples are thoroughly cooked.
Apple Pie.
Stew one pound of pared and cored apples in a syrup made by dissolving half a pound of sugar in a pint of water. Be very careful that they do not break. Now line a dish with puff paste and arrange the apples inside, filling the center of each with orange marmalade. Sprinkle with a little chopped citron peel and then pour over them the syrup in which they have been cooked, previously reduced by boiling down with a little essence of vanilla. Now lay strips of puff paste over the apples, bake till the paste is done, and serve cold with whipped cream.
Apple Tart.
Records on this page
Buttered ApplesFlaming ApplesApple MirotonApple PieApple Tart