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Baked Apple Custard

Puddings - Sweet Deserts

Sweetened apple pulp with custard over, baked (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BAKED APPLE CUSTARD.
1389. INGREDIENTS: 1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of one lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar.
Mode: Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish.
Time: 25 to 35 minutes.
Average cost: 1s. 4d.
Sufficient: for 6 or 7 persons.
Seasonable: from July to March.




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