Apple Cake. Mr. Courtenay’s “Gâteau de Pommes.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Peel, quarter, and core the apples. Weigh 4 lbs. of prepared apples.
  2. Take a large stew-pan, and just cover the bottom with cold water, in which pippins, peel, &c., have been stewed and the water then strained.
  3. Add the prepared apples, 1 to 2 lbs. of lump sugar, and the grated rind of 2 lemons (free from white). Some add the pulp and juice as well.
  4. Shake the pan gently over the fire till all comes to the boil.
  5. Stir constantly with a wooden spoon till the mixture will drop off the spoon like jam (20 to 30 minutes).
  6. Take out the lemon peel.
  7. Pour the apple mixture into a hollow mould well rubbed with olive oil or clarified butter.
  8. If possible, make the day before it is wanted, and do not turn it out till quite cold.
Original Text
Apple Cake. Mr. Courtenay’s “Gâteau de Pommes.” Sharp fresh-gathered apples answer best—Golden Pippins, Ribston Pippins, or old English unreformed Russetins. Mrs. Thomas says Hawthornden apples answer best. Peel, quarter, and core; so prepared weigh 4 lbs. Take a large stew-pan, and just cover the bottom with cold water, in which pippins, peel, &c., have been stewed and the water then strained; add the apples, 1 lb. or even 2 lbs. of lump sugar, and the grated rind of 2 lemons free from white; some add the pulp and juice as wel. Shake the pan gently over the fire till all comes to the boil; then stir constantly with a wooden spoon till the mixture will drop off the spoon like jam (2o or 30 minutes). Take out the lemon peel, and pour the apple into a hollow mould well rubbed with olive oil or clarified butter. If possible make the day before it it wanted, and do not turn it out till quite cold.
Notes
—