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 Apple puree with citrus, egg yolk custard over, whipped cream on top (Eaton 1822, Mrs.B, etc)  Original Receipt in ‘The Cook and Housekeeper’s Dictionary‘ by Mary Eaton (Eaton 1822);APPLE TRIFLE. Scald some apples, pass them through a sieve, and make a layer of the pulp at the bottom of a dish; mix the rind of half a lemon grated, and sweeten with sugar. Or mix half a pint of milk, half a pint of cream, and the yolk of an egg. Scald it over the fire, and stir it all the time without boiling; lay it over the apple pulp with a spoon, and put on it a whip prepared the day before. Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)APPLE TRIFLE. (A Supper Dish.) 1404. INGREDIENTS. – 10 good-sized apples, the rind of1/2 lemon, 6 oz. of pounded sugar,1/2 pint of milk,1/2 pint of cream, 2 eggs, whipped cream. Mode. – Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, 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 some cream with sugar, lemon-peel, &c.;, the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c.; Time. – From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire. Average cost, 1s. 6d. Sufficient for a moderate-sized trifle. Seasonable from July to March.  |
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