Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

HomeA › Apple Custard, Baked

Apple Custard, Baked

INGRE- DIENTS for large dish. -8 large apples, moist sugar to taste, 3 tablespoonfuls of cold water, the grated rind of 1 lemon, pint of milk, 3 eggs, 3 oz. of loaf sugar. AVERAGE COST, 1s. 1d.

Pare and core the apples; put them into a lined saucepan with the cold water, and, as they heat, beat them to a pulp; sweeten with the sugar, and add the 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; place the dish in a moderate oven, and bake from 20 to 30 minutes.

TIME.-20 to 30 minutes.

SEASONABLE from August to March.

← Apple CheesecakesApple Dumplings, Baked →