Apple Trifle

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (13)
  1. Peel, core, and cut the apples into thin slices.
  2. Put the sliced apples into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind.
  3. Boil all together until quite tender.
  4. Pulp the apples through a sieve.
  5. If the apple pulp is not sweet enough, add a little more sugar.
  6. Place the apple pulp at the bottom of the dish to form a thick layer.
  7. Stir together the milk, cream, and eggs with a little sugar over the fire.
  8. Let the mixture thicken, but do not allow it to reach the boiling-point.
  9. When thick, take the custard off the fire and let it cool a little.
  10. Pour the custard over the apples.
  11. Whip some cream with sugar and lemon-peel, as for other trifles.
  12. Heap the whipped cream high over the custard.
  13. Garnish as desired with strips of bright apple jelly, slices of citron, etc.
Original Text
APPLE TRIFLE. (A Supper Dish.) 1404. INGREDIENTS.—10 good-sized apples, the rind of 1/2 lemon, 6 oz. of pounded sugar, 1/2 pint of milk, 1/2 pint of cream, 2 eggs, whipped cream. Mode.—Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c. Time.—From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire. Average cost, 1s. 6d. Sufficient for a moderate-sized trifle. Seasonable from July to March.
Notes
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