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Apple Cream

Peel three pounds of apples, remove the cores, and cut them in thin slices. Put them into a saucepan with half a pound of crushed sugar, the rind of a lemon finely shred, half an ounce of ground ginger, and four table-spoonfuls of red wine. Let them simmer until they are soft enough to press through a sieve, then put them in a dish, and allow them to cool. Boil a quart of cream or new milk, with some nutmeg, and add the apples to it, beating all thoroughly together. Time to simmer, about half an hour. Probable cost, 1s. 2d., if made with milk. Sufficient for eight persons.