Apple Trifle
INGREDIENTS for moderate-sized trifle.-2 lbs. of apples, the rind of 1/2 lemon, 6 to 8 oz. of pounded sugar, 1/2 pint of milk, 1/2 pint of cream, 2 eggs.
AVERAGE COST, 1s. 8d.
Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, 6 oz. of sugar, and the grated lemon-rind. Boil all together until quite tender, and pulp through a sieve; put them at the bottom of the dish to form a thick layer. Stir together the milk, half the cream, and the eggs, well beaten, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip the remainder of the cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and garnish with strips of bright apple jelly, preserved cherries, &c.
TIME. from 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire.
SEASONABLE from August to March.
TIME. From 20 to 30 minutes to stew the apples.
SEASONABLE from August to March.