Gateau de Pommes

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Marmalade
Garnish/Serving
Instructions (8)
  1. Boil together for fifteen minutes a pound of well-refined sugar and half a pint of water.
  2. Add two pounds of apples and the juice of one or two lemons.
  3. Stew gently until the mixture is perfectly free from lumps.
  4. Boil quickly, stirring constantly, until it forms a very thick and dry marmalade.
  5. A few minutes before it is done, add the finely grated rinds of two lemons.
  6. Cook until it leaves the bottom of the preserving-pan visible and dry.
  7. Press the marmalade into moulds of tasteful form.
  8. Store for winter use, or serve plain for rice-crust, or ornament with blanched almonds and serve with custard as an entremets.
Original Text
GATEAU DE POMMES. Boil together for fifteen minutes a pound of well-refined sugar and half a pint of water; then add a couple of pounds of nonsuches, or of any other finely-flavoured apples which can be boiled easily to a smooth pulp, and the juice of a couple of small, or of one very large lemon. Stew these gently until the mixture is perfectly free from lumps, then boil it quickly, keeping it stirred, without quitting it, until it forms a very thick and dry marmalade. A few minutes before it is done add the finely grated rinds of a couple of lemons; 461when it leaves the bottom of the preserving-pan visible and dry, press it into moulds of tasteful form; and either store it for winter use, or if wanted for table, serve it plain for rice-crust, or ornament it with spikes of blanched almonds, and pour a custard round it for a second-course dish (entremets). Sugar, 1 lb.; water, 1/2 pint: 15 minutes. Nonsuches or other apples, 2 lbs.; juice, 1 large or 2 small lemons: 2 hours or more.
Notes
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