Apple Custard

Take some apple marmalade or stewed apples, and warm up with a little finely-powdered sugar, let this stand in a basin until cold. Beat up some eggs until very light and stir and beat them well into some new milk; a little cream enriches the custard. Mix this up with the apples, pour into a deep dish, and bake for twenty minutes.

Apple Custard With Vanilla

Strongly flavor with vanilla half a pound of marmalade (apple), and squeeze through a tammy cloth. Work up three ounces of warmed butter with a spoon in a basin until creamed, gradually putting into it the yolks of a dozen eggs and the white of one. When this is worked frothy, add two tablespoonfuls of finely-powdered loaf sugar and the apple marmalade. Stir well and throw in a couple of handfuls of ratafia biscuits. Pour the whole into a buttered mould, and let it poach for some time in the bain-marie. Turn out onto a warmed dish, and mask with almond cream, thickened with apricot marmalade.