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English cookbook, ca. 1850-1870
Page 66
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Apple mould. Pare and core your Apples - put them in a well-tinned saucepan, add as much spring water as will cover them, put some thin lemon peel with them, boil to a pulp as for apple sauce & beat them. Then put them through a sieve, and to every pound 3/4 of a pound of loaf sugar. Boil it again, & then add lemon juice, enough to give it a pleasant flavour. Pour it into your moulds. When used for second course put cream or custard round it in the dish, and not over it. It is very good, useful, & nice looking -
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Apple mould. Pare and core your Apples - put them in a well-tinned saucepan, add as much spring water as will cover them, put some thin lemon peel with them, boil to a pulp as for apple sauce & beat them. Then put them through a sieve, and to every pound 3/4 of a pound of loaf sugar. Boil it again, & then add lemon juice, enough to give it a pleasant flavour. Pour it into your moulds. When used for second course put cream or custard round it in the dish, and not over it. It is very good, useful, & nice looking -
Szathmary Culinary Manuscripts and Cookbooks
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