Photo: Matheus Cenali
Ingredients
- 1 cup of sweet cream
Directions
1
"Boston Cooking School.."
2
Core and pare J dozen apples and boil in a syrup of l^ cups each of sugar and water, turning often until tender. Lay J dozen rounds of sponge cake on a dish, and place an apple on each, boil- ing down the syrup until it jellies, l; tumbler of currant jelly added to the syrup is good. Pour this over the apples. When cold, place about on the dish 1 cup of sweet cream, well whipped, and ornament with maraschino cherries. If served hot, the cream must be in a separate dish. The apples may be baked instead of boiled.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive