Moscovite aux Pommes

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Peel, core, and slice down from one and a half to two pounds of good apples.
  2. Stew the apples to a pulp with half a pound of sugar, a strip of lemon peel, and a good squeeze of lemon juice.
  3. Add to it a pot of apricot marmalade, and a full pint of boiling cream.
  4. Dissolve in this about 3/4oz. of best leaf gelatine.
  5. As it is cooling, rub it all through a sieve.
  6. Stir to it a gill of stiffly whipped cream.
  7. Mould and ice as usual.
  8. A very few drops of green colouring may be added if the apples require it, just before sieving, but it should be kept a very faint green.
Original Text · last edited 4 days ago
Moscovite aux Pommes.— Peel, core, and slice down from one and a half to two pounds of good apples, and stew them to a pulp with half a pound of sugar, a strip of lemon peel, and a good squeeze of lemon juice; add to it a pot of apricot marmalade, and a full pint of boiling cream; dissolve in this about ¾oz. of best leaf gelatine, and, as it is cooling, rub it all through a sieve, stir to it a gill of stiffly whipped cream, and mould and ice as usual. A very few drops of green colouring may be added if the apples require it, just before sieving, but it should be kept a very faint green.
Notes
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