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Tweet Apple Trifle
Apple puree with citrus, egg yolk custard over, whipped cream on top (Eaton 1822, Mrs.B, etc)
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
APPLE TRIFLE. Scald some apples, pass them through a sieve, and make a layer of the pulp at the bottom of a dish; mix the rind of half a lemon grated, and sweeten with sugar. Or mix half a pint of milk, half a pint of cream, and the yolk of an egg. Scald it over the fire, and stir it all the time without boiling; lay it over the apple pulp with a spoon, and put on it a whip prepared the day before.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
(A Supper Dish.)
1404. INGREDIENTS. - 10 good-sized apples, the rind of½ lemon, 6 oz. of pounded sugar,½ pint of milk,½ 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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