Pulpton of Apples

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

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

eight good-sized baking apples ↝ Apple, baked [Apples]
a bit of lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a table spoonful of rose water ↝ Water, tap [Tap water]
sugar to the palate ↝ Sugar, NFS [Sugars and honey]
sifted cinnamon and cloves a small quantity of each ↝ Sugar, cinnamon [Sugars and honey]
sifted cinnamon and cloves a small quantity of each ↝ Garlic, raw [Vegetables and Vegetable Products]
four eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quarter of a pound of the crumb of french bread soaked in a gill of cream ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a quarter of a pound of the crumb of french bread soaked in a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Pare, cut into quarters, and core eight good-sized baking apples.
Put them into a stewpan, add a bit of lemon peel and a tablespoonful of rose water.
Cover the pan close, put it over a slow fire, and when the apples are tender rub them through a hair sieve.
Put to the pulp, sugar to the palate, sifted cinnamon and cloves a small quantity of each, four eggs well beaten, a quarter of a pound of the crumb of french bread soaked in a gill of cream, and mix all the ingredients together.
Rub the inside of a mould with fresh butter, fill it with the mixture.
Bake it in a moderately heated oven.
When done turn it out on a dish, and serve it up with sifted sugar over.

Original Text

Pulpton of Apples.

Pare, cut into quarters, and core eight good-sized baking apples; put them into a stewpan, add a bit of lemon peel and a table spoonful of rose water; cover the pan close, put it over a slow fire, and when the apples are tender rub them through a hair sieve, put to the pulp, sugar to the palate, sifted cinnamon and cloves a small quantity of each, four eggs well beaten, a quarter of a pound of the[304] crumb of french bread soaked in a gill of cream, and mix all the ingredients together. Rub the inside of a mould with fresh butter, fill it with the mixture, bake it in a moderately heated oven, when done turn it out on a dish, and serve it up with sifted sugar over.

Notes

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