Recipes > Desserts > Puddings > Custards > Apple Custards > Apple Custard, No. 2

Apple Custard, No. 2


  • 6 fine, large cooking apples
  • grated rind of 1/2 large lemon
  • 1 1/2 ounces of granulated sugar
  • 3 eggs
  • 1 pint of rich milk
  • cinnamon


Pare, core and quarter the apples, put them in a double boiler with the grated rind, cook until tender, and press through a sieve; there must be three-quarters of a pint of the purée. Add the sugar and set it away to get cold. Then beat the eggs very light and stir gradually into the milk alternately with the apple purée, add a little cinnamon, pour it into a pudding dish and bake about twenty minutes. Serve cold with a little cinnamon and sugar sifted over it.


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The Golden Age Cook Book (1898).

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