Golden Pippins a la Cream

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

for the syrup

three gills of lisbon wine ↝ Wine, rice [Wine]
a gill of water ↝ Water, tap [Tap water]
a stick of cinnamon
a bit of lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a small quantity of the juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a few coriander seeds ↝ Spices, coriander seed [Spices and Herbs]
lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]

for the pippins

twelve large ripe golden pippins ↝ Apples, raw, golden delicious, with skin [Fruits and Fruit Juices]

for the cream sauce

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of ten eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a dessert spoonful of syrup of cloves

for serving

leaves of puff paste baked of a pale colour ↝ Pumpkin leaves, raw [Vegetables and Vegetable Products]

Instructions (12)

Boil the wine, water, cinnamon, lemon peel, lemon juice, and coriander seeds with lump sugar for ten minutes.
Pare and core twelve large ripe golden pippins.
Put the pippins into a stewpan.
Strain the boiled liquor over the pippins and stew gently until done.
Remove the pippins and place them in a trifle dish.
Reduce the liquor to a strong syrup.
Mix the syrup with a pint of cream, the yolks of ten eggs, and a dessert spoonful of syrup of cloves.
Strain the cream mixture.
Set the mixture over a slow fire and whisk until it reaches a good thickness.
Place the pan in cold water and stir the mixture for some time to cool.
When ready to serve, pour the cream mixture over the pippins.
Arrange baked puff paste leaves around the edge of the dish.

Original Text

Golden Pippins a la Cream.

Take three gills of lisbon wine, a gill of water, a stick of cinnamon, a bit of lemon peel, a small quantity of the juice, and a few coriander seeds; sweeten well with lump sugar, and boil all together for ten minutes. Then have ready twelve large ripe golden pippins pared, and cored with a small iron apple scoop. Put them into a stewpan, strain the above liquor to them, and stew them gently till done; then take them out, put them into a trifle dish, and reduce the liquor to a strong syrup. After which mix with it a pint of cream, the yolks of ten eggs, and a dessert spoonful of syrup of cloves; then strain it, set it over a slow fire, and whisk till it is of a good thickness. Put the pan in cold water, stir the mixture some time, let it cool, and when the pippins are to be served up pour the cream over them,[192] and put round the edge of the dish leaves of puff paste baked of a pale colour.

N. B. The same kind of cream may be put over codlins, gooseberries, or cranberries, when made into pies, only omitting the pippins.

Notes

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