Apple Fool. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

good stewing apples
a little water ↝ Water, tap [Tap water]
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bit of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
the peel of half a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
1/2 a lb. of this
same weight in brown sugar ↝ Sugars, brown [Sweets]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
the whites of 2 eggs ↝ Egg, white only, raw [Eggs and omelets]
rich cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a boiled custard ↝ Custard [Pudding]

Instructions (4)

Pare, core, and cut in pieces some good stewing apples.
Stew them till tender with a little water, 2 cloves, a bit of cinnamon, and the peel of half a lemon.
Pulp 1/2 a lb. of this through sieve, with same weight in brown sugar, the juice of a lemon, and the whites of 2 eggs.
Beat all together for 1 hour, serve it upon rich cream or a boiled custard in a glass dish.

Original Text

Apple Fool. No. 1. (Beechwood.)
Pare, core, and cut in pieces some good stewing apples. Stew them till tender with a little water, 2 cloves, a bit of cinnamon, and the peel of half a lemon. Pulp ½ a lb. of this through sieve, with same weight in brown sugar, the juice of a lemon, and the whites of 2 eggs. Beat all together for 1 hour, serve it upon rich cream or a boiled custard in a glass dish.

Notes

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