No. 1274 Pain de Pommes à la Russe.
Put one pound and a half of lump sugar and a pint and a half of water into a round-bottomed copper preserving-pan, place it over a sharp fire and reduce it to au casse (No. 1379), have ready twenty-four good brown pippin apples peeled and cut into slices, which put into the sugar, keeping stirred until it becomes quite a thick marmalade, take off the fire and put it into a cylinder mould, previously slightly oiled, shake it well down and let it remain until quite cold, when turn it out of the mould upon your dish; have a few spoonfuls of currant jelly in a stewpan, which melt over the fire, add two glasses of good old rum, and when partly cold pour over and serve with whipped cream in the centre, in which you have introduced a quarter of an ounce of candied orange-flowers.