Skip to content

French Apple Cream

From With a saucepan over the sea (1902).

No ratings yet

A historical recipe

With a saucepan over the sea, by Adelaide Keen (1902).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 6 ingredients

  1. 1 cup of water
  2. a pinch of cinnamon
  3. 3 tablespoonfuls of sugar
  4. a spoonful of vanilla
  5. 1 wineglassful of brandy
  6. 6 large apples

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel, core, and slice 6 large apples, add 1 cup of water, a pinch of cinnamon, and 3 tablespoonfuls of sugar.
  2. Boil and stir and strain it into a dish, cover with sugar, and glaze with a salamander.
  3. Serve cold, with custard or milk, and small fancy cakes or buns.
  4. COMPOTE OF APPLES.
  5. (Cherbourg.) Pare and core and cut into halves 6 large, fine apples.
  6. To each pound add 1 pound sugar, rind of 1 lemons, and a little ginger.
  7. Cook, covered, for 1 hour.
  8. Add cup of cider, and boil for hour, then stir in a spoonful of vanilla, and let them cool, arranged in a dish.
  9. Serve with whipped cream, and garnish of cherries, citron, or Angelica.
  10. APPLES EN CASSEROLE.
  11. (Provincial France.) Peel and core 4 large apples, put them in an earthen dish with 1 wineglassful of brandy, juice of a lemon, a little cinnamon, and 1 cup of sugar.
  12. Cover closely, and bake in the oven for y hour.
  13. Cover with sugar and chopped nuts, glaze with a salamander, serve with a pitcher of rich milk.

Plating

Cookware for this recipe

  • Casserole pot
  • Whisk
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From With a saucepan over the sea (1902), printed page 188, digitised by the Internet Archive: https://archive.org/details/withsaucepanover1902keen

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.