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Chocolate-Apple Custard

Peel, core, and cut in quarters a few cooking-apples, put in a pan with a small quantity of water, sweeten and dust in some cinnamon. Cook the apples over the fire until reduced to a pulp. Scrape a pound of chocolate in a saucepan with six ounces of sugar, and one quart of milk. Beat the yolks of six eggs and the whites of two. When it begins to boil pour in the eggs, stirring gently all the time. Pour the chocolate over the apple pulp, set the dish in a pan of boiling water and stand on the fire till firm.