Apples à la Princesse Maude

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Peel one and a half pounds of good cooking apples, cut them up and cook them in three quarters of a pint of water with four to six ounces of loaf sugar, according to the sweetness of the apples, two bayleaves, and the finely cut peel of one lemon.
  2. When the apples are perfectly soft dissolve with them three quarters of an ounce of Marshall's Finest Leaf Gelatine.
  3. Pass the whole through the tammy.
  4. Divide the purée into two parts, and redden one of them with liquid carmine and whiten the other with a little thick cream.
  5. Put them into separate saucepans to about a quarter of an inch thick, and let them set.
  6. Put the pans on broken ice if you have any.
  7. When the purée is set, cut out in rounds with a plain cutter about the size of a shilling for ornamenting round the mould, and in leaf shapes for the bottom of the
Original Text
Apples à la Princesse Maude. (Pommes à la Princesse Maude.) Peel one and a half pounds of good cooking apples, cut them up and cook them in three quarters of a pint of water with four to six ounces of loaf sugar, according to the sweetness of the apples, two bayleaves, and the finely cut peel of one lemon; when the apples are perfectly soft dissolve with them three quarters of an ounce of Marshall's Finest Leaf Gelatine, and pass the whole through the tammy; divide the purée into two parts, and redden one of them with liquid carmine and whiten the other with a little thick cream, and put them into separate saucepans to about a quarter of an inch thick, and let them set; put the pans on broken ice if you have any; when the purée is set, cut out in rounds with a plain cutter about the size of a shilling for ornamenting round the mould, and in leaf shapes for the bottom of the
Notes
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