Mrs Beetons Puddings and Desserts Revisited
Apple Trifle
(A Supper Dish)
10 Good Sized Apples
285ml (½ pint) Milk
285ml (½ pint) Cream
170g (6oz) Caster Sugar
2 Eggs
½ Lemon, rind only
Whipped Cream
Peel, core and cut the apples into thin slices.
Put them into a saucepan with 2 tablespoonfuls of water, the sugar and minced lemon rind.
Boil until quite tender and pulp the apples through a sieve.
If not quite sweet enough, add a little more sugar.
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 heat and let the mixture thicken, but do not allow to boil.
When thick, take it off the heat.
Let it cool a little, then pour over the apples.
Whip some cream with sugar, lemon rind, etc., the same as for 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, etc.
Time: From 30 to 40 minutes to stew the apples. 10 minutes to stir the custard over the fire.
Sufficient for a moderate-sized trifle.
Seasonable from July to March.
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.
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