Recipes > Desserts > Gelatin Desserts > Gâteau aux Pommes

Gâteau aux Pommes

Ingredients

• 2 pounds apples
• 3 ounces moist sugar
• 1 lemon
• 1/2 ounce packet of Swinbourne's or Nelson's gelatine
• 1/2 pint of water
• few drops of cochineal

Instructions

Soak the gelatine in half the water.

Wash and slice the apples.

Put them in a stewpan with the sugar and thin lemon rind and juice and remainder of the water.

Stew until soft, then rub through a hair sieve.

Melt the gelatine; mix it thoroughly with the apples.

Colour with cochineal, and pour the mixture into a wetted mould.

Note: This sweet looks very nice when it is made in a border mould. It is then served with whipped cream or white of egg in the middle.

Peaches, prunes, or any suitable fruit may be substituted for the apples.

Print recipe/article only

Source

The Skilful Cook (1905).

comments powered by Disqus