Take a culinary trip into the past with this modern rendition of a historic recipe.
“Take one pound of apples stew them & sweten [sweeten] them to your taste add some spice one glass wine on[e] of Brandy and four eggs beat to a froth.” (Miss Catharine Baker’s Receipt Book by Catharine Baker, 1814)
- 3 tbsp white sugar
- 3 tbsp brown sugar
- 1/2 tsp freshly ground nutmeg
- 1 tsp ground cinnamon
- 1 lb cooking apples peeled, cored, mashed, and cooled or 2 cups of prepared, unsweetened applesauce warmed in microwave
- 1/4 cup brandy apricot recommended
- 1/4 cup sweet white wine
- 4 eggs well-beaten
- Preheat oven to 350°.
- In large bowl, mix spices with sugars and stir together with applesauce.
- Let cool.
- Stir brandy and wine into beaten eggs.
- Mix eggs with applesauce mixture. Pour into 8 custard cups, set cups in cake pan containing ½ inch water.
- Place pan in oven and bake 45 to 50 minutes or until table knife inserted in middle comes out clean.
- Remove from pan, let cool, and refrigerate. Serve cold. Yield: 8 servings.