This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A sort of beer made of 1/2 bushel apples, baked and mashed, 2 pounds rice boiled soft in 2 gallons water, all put in a tub having a faucet, 7 gallons boiling water and 4 pounds sugar added, and some yeast, when cool. After 24 hours, strain off into a tight keg for use or sale.
Flavor said to be like champagne; made of 2 pounds apples, baked and mashed with 1 gallon boiling water, 3/4 pound sugar added and yeast when cool; allow to ferment 24 hours, strained through flannel, bottled and corks tied or wired.
Apples pared and cored, boiled down in an equal measure of swee: cider; is light brown, thick as marmalade; will keep for months, can be bought in various sized packages, is often imitated with stewed dried apples.
An apple charlotte in which the slices are cut to form a pattern on the bottom and sides of a thickly buttered mould, the edges being dipped in egg; after baking turned out whole and glazed with egg and sugar, set in the oven to crisp, or salamandered.
Thick-stewed apple in a dish, thick yolk of egg hoiled custard poured upon it, white of egg whipped stiff, sweetened, flavored, piled on top and lightly colored in the oven.
A very thin sheet of light roll dough spread upon a baking pan, cored and quartered apples pressed into the dough raw, sugar sifted over, allowed to rise; then baked until apples are done.
A shallow mould lined with sweet tart paste, nearly filled with thick-stewed apples or marmalade, well flavored with ground cinnamon, paste on top, dry baked, turned out when cold and sugared over; is also served warm as a sweet entree.