Apple Amber

Preparation info

  • 6–7

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Line the sides of a -pt. piedish with the pastry and decorate the edge.

Peel, core and slice the apples; put them in a saucepan and stew with the water and the lemon rind. When soft, pass through a nylon sieve. Return the apple pulp to the pan and reheat slightly, add the butter, brown sugar and egg yolks. Put the mixture into the