STEWED APPLES AND CUSTARD

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Garnish
Instructions (10)
  1. Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on.
  2. Boil the sugar and water together for 10 minutes.
  3. Put in the apples with the lemon-rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break.
  4. Dish them neatly on a glass dish.
  5. Reduce the syrup by boiling it quickly for a few minutes.
  6. Let the syrup cool a little.
  7. Pour the syrup over the apples.
  8. Have ready quite 1/2 pint of custard made by recipe No. 1423.
  9. Pour the custard round, but not over, the apples when they are quite cold.
  10. Stick blanched and stripped almonds in the apples to improve their appearance.
Original Text
STEWED APPLES AND CUSTARD. (A pretty Dish for a Juvenile Supper.) 1403. INGREDIENTS.—7 good-sized apples, the rind of 1/2 lemon or 4 cloves, 1/2 lb. of sugar, 3/4 pint of water, 1/2 pint of custard No. 1423. Mode.—Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon-rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break. Dish them neatly on a glass dish, reduce the syrup by boiling it quickly for a few minutes, let it cool a little; then pour it over the apples. Have ready quite 1/2 pint of custard made by recipe No. 1423; pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds blanched and cut into strips, and stuck in the apples, would improve their appearance.—See coloured plate Q1. Time.—From 20 to 30 minutes to stew the apples. Average cost, 1s. Sufficient to fill a large glass dish. Seasonable from July to March.
Notes
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