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English cookbook, 1860
Page 68
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lay part of it in the bottom of glass dish and squeeze the remainder of the lemon over the apple left put to it a pint of cream same mace sugar and whisk it to a froth and pour it over the apple in the glass dish. Gateau de pommes Take 3/4 of a lb of loaf sugar put to it one pint of water and let it boil until quite dissolved and ready to candy then add two lbs of apples pared and cored and the peel of a lemon with a little of the juice boil altogether until quite stiff then put this to a [illegible] and when cold it will
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lay part of it in the bottom of glass dish and squeeze the remainder of the lemon over the apple left put to it a pint of cream same mace sugar and whisk it to a froth and pour it over the apple in the glass dish. Gateau de pommes Take 3/4 of a lb of loaf sugar put to it one pint of water and let it boil until quite dissolved and ready to candy then add two lbs of apples pared and cored and the peel of a lemon with a little of the juice boil altogether until quite stiff then put this to a [illegible] and when cold it will
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