Hilda's "Where is it?" of recipes : containing, amongst other practical and tried recipes, many old Cape, Indian, and Malay dishes and preserves: also directions for polishing furniture, cleaning silk, etc. and a collection of home remedies in case of sickness / by Hildagonda J. Duckitt.
- Duckitt, Hildagonda J., 1876-1905.
- Date:
- 1892
Licence: Public Domain Mark
Credit: Hilda's "Where is it?" of recipes : containing, amongst other practical and tried recipes, many old Cape, Indian, and Malay dishes and preserves: also directions for polishing furniture, cleaning silk, etc. and a collection of home remedies in case of sickness / by Hildagonda J. Duckitt. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![A] APPLE CAKE—SWISS APPLE CHARLOTTE. APPLE CAKE. (This being a pudding is not put with other cakes. Mrs. Strachey’s Recipe.) Ingredients. 4 lb- Apples, peeled and cored, x lb. White Sugar cut in quarters. r pint of Water. Boil the syrup, then add the apples, let them boil till quite soft and in a pulp. Add the juice and rind of a lemon grated. To be done over a quick fire—half an hour. Put into a mould ; serve cold, with custard or cream. APPLE CHARLOTTE. (My own Recipe.) Ingredients. i doz. Apples. x tablespoonful of Butter. 5 lb. of Sugar. A few Cloves or Cumamon. id. loaf of White Bread, crumbled A wine-glass of Wine, very fine. Butter a pie-dish, place in it alternately a layer of bread-crumbs (dotted with butter), slightly sprinkled with spice, and then a layer of sugar, and then one of apples. Fill the dish, taking care to have a layer of crumbs at the top, pour over it a glass of wine. Bake a nice brown ; will take one and a half hours. (I generally have a tin cover over the dish for the first half-hour to steam it a little.) Turn out of the dish, and serve hot. SWISS APPLE CHARLOTTE. Ingredients. ro or 12 Apples. $ lb Moist S’gar. Bread and Butter. 2 Lemons. Take the crust from a stale loaf, and cut slices of bread and butter from the crumb. Butter the inside of a pie-dish and line it with the bread and butter, then add a layer ot apples, pared, cored, and cut in slices ; strew over them lemon-peel cut very fine, and sugar; continue adding apples, lemon-peel, and sugar until the dish is full. Squeeze ever the whole the juice of two lemons, and cover the dish with the bread crusts and peel of the apples to prevent burning. Bake an hour in a quick oven ; when done remove the crusts and peels, turn out in a dish carefully. Served with thin custard. (See CUSTARD.)](https://iiif.wellcomecollection.org/image/b21528433_0018.jp2/full/800%2C/0/default.jpg)
