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Frances Collins cookbook, 1825-1846
Page 21
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21 them on a slow fire, keep stirring it till it thickens, a puff paste round the dish, a quarter of an hour will bake it. Miss Thomas Cormarthen Baked Apple Pudding Put six large apples into a kettle and boil them two or three minutes, then let them stand to get tender when cool beat them through a Cullender, add a quarter of a pound of melted Butter, seven Eggs, three whites, sugar and nutmeg to your taste. Lemon peel and a glass of Brandy, a puff paste round your dish, you may add a layer of Naples Buiscuits at the bottom of your dish, an hour will bake it twice the quantity for a larger dish with half an hour more baking Miss Thomas Cormarthen
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21 them on a slow fire, keep stirring it till it thickens, a puff paste round the dish, a quarter of an hour will bake it. Miss Thomas Cormarthen Baked Apple Pudding Put six large apples into a kettle and boil them two or three minutes, then let them stand to get tender when cool beat them through a Cullender, add a quarter of a pound of melted Butter, seven Eggs, three whites, sugar and nutmeg to your taste. Lemon peel and a glass of Brandy, a puff paste round your dish, you may add a layer of Naples Buiscuits at the bottom of your dish, an hour will bake it twice the quantity for a larger dish with half an hour more baking Miss Thomas Cormarthen
Szathmary Culinary Manuscripts and Cookbooks
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