Stew your apple in as little water as possible, and not long enough for the pieces to break and lose their shape. Put them in a cullender to drain, and mash them with the back of a spoon. If stewed too long, and in too much water, they will lose their flavour. When cold, mix with them the nutmeg, rose-water, and lemon-peel, and two ounces of sugar. Stir the other two ounces of sugar, with the butter or cream, and then mix it gradually with the apple.
Bake it in puff-paste, in a soup-dish, about half an hour in moderate oven.
Do not sugar the top.
Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats
by a Lady of Philadelphia
Third edition, Boston, 1830
This sounds delicious! Interesting to note the use of rose water. I've seen that listed in a few recipes recently, and some references to rose water tea. So, I tried making rose water tea-it carried the fragrance of "June" to me. Thank you for the post1
Looks yummy, Gina!
ReplyDeleteThis sounds delicious! Interesting to note the use of rose water. I've seen that listed in a few recipes recently, and some references to rose water tea. So, I tried making rose water tea-it carried the fragrance of "June" to me.
ReplyDeleteThank you for the post1