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Susan Gilbert's late nineteenth century British cookery manuscript

Page 101

Apple Puffs.
Pare and core the fruit, and either stew them in a stone jar, or bake them; when cold mix the pulp of the apple, with sugar and lemon peel sliced fine, take as little juice as you can, bake them in a thin paste, in a quick oven a quarter of an hour will do them.
Cheap and excellent Custard.
Boil 3 pints of New Milk, with a bit of lemon peel, a bit of cinnamon, 2 or 3 Bay leaves, and sweeten it to your taste, mean-while rub down a large spoonful of rice Flour into a cup, take a basin of boiling Milk and mix with the cold, then pour that with the boiling, stirring it all the time the same way, till it begins to thicken, and is just going to boil, up, then pour it into a pan, stir it some time, then - add a large - spoonful of peach water, and a little ratifie; Marbles boiled in Custard or any thing likely to burn, will, by shaking the saucepan prevent its catching.

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Apple Puffs. Pare and core the fruit, and either stew them in a stone jar, or bake them; when cold mix the pulp of the apple, with sugar and lemon peel sliced fine, take as little juice as you can, bake them in a thin paste, in a quick oven a quarter of an hour will do them. Cheap and excellent Custard. Boil 3 pints of New Milk, with a bit of lemon peel, a bit of cinnamon, 2 or 3 Bay leaves, and sweeten it to your taste, mean-while rub down a large spoonful of rice Flour into a cup, take a basin of boiling Milk and mix with the cold, then pour that with the boiling, stirring it all the time the same way, till it begins to thicken, and is just going to boil, up, then pour it into a pan, stir it some time, then - add a large - spoonful of peach water, and a little ratifie; Marbles boiled in Custard or any thing likely to burn, will, by shaking the saucepan prevent its catching.