Transcribe
Translate
English cookbook, 1799
Page 323
More information
digital collection
archival collection guide
transcription tips
Apple Soufle Mrs Mires Clifton cut 12 apples into a stew pan a slice of Butter a little Lemon peel and sugar to your taste stew them over a slow fire untill enough, take off the cover and let them remain to dry giving them a stir some times, then pass them through a sive, make a custard with 3 Eggs the yolks, a little Lemon peel & sugar a cup of cream and a teaspoonfull of flour, stir it over the fire till you quite thick set it to cool, then put half the custard in the dish, then half the apples, then the other half of the custard and apples, then beat the whites of Egg to a strong froth with sifted sugar, to be put over the apples you may stick it with cut almonds if you like for a change, put in the oven slow for half an hour make it a nice Brown To stew apples - Mrs. Chaytn Spennithome Make a thin syrup of sugar & water, let it boil, then add a little Lemon peel, Pare the apples and take the core out - stew them till quite tender pour the syrup over them garnish with narrow strips of Lemon peel, firm apples are the best Ribdon pippins are the best - Little Puddings - Mrs Cuitt-Masham Bake a little puff paste when cold put preserve on the top, beat the white of an Egg, and put it over the preserve grate a little lump sugar over them, put them into oven to brown -
Saving...
prev
next
Apple Soufle Mrs Mires Clifton cut 12 apples into a stew pan a slice of Butter a little Lemon peel and sugar to your taste stew them over a slow fire untill enough, take off the cover and let them remain to dry giving them a stir some times, then pass them through a sive, make a custard with 3 Eggs the yolks, a little Lemon peel & sugar a cup of cream and a teaspoonfull of flour, stir it over the fire till you quite thick set it to cool, then put half the custard in the dish, then half the apples, then the other half of the custard and apples, then beat the whites of Egg to a strong froth with sifted sugar, to be put over the apples you may stick it with cut almonds if you like for a change, put in the oven slow for half an hour make it a nice Brown To stew apples - Mrs. Chaytn Spennithome Make a thin syrup of sugar & water, let it boil, then add a little Lemon peel, Pare the apples and take the core out - stew them till quite tender pour the syrup over them garnish with narrow strips of Lemon peel, firm apples are the best Ribdon pippins are the best - Little Puddings - Mrs Cuitt-Masham Bake a little puff paste when cold put preserve on the top, beat the white of an Egg, and put it over the preserve grate a little lump sugar over them, put them into oven to brown -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
