Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Pies and Tarts
Apple Florentine
Apple Florentine (cooked apples flavored with eggs, sherry, butter and nutmeg)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Around-the-World Cook Book" by Mary Louise Barrol (1913)

Printer Friendly Version

Ingredients

Large firm appls, 12
Sugar, 1/4 pound
Eggs, 4
Sherry, 1 gill
Butter, 1/4 pound
Nutmeg



Directions

Peel, core, and slice the apples, and stew them in as little water as possible.

When cooked, mash them through a colander, and let them stand until cold.

Sweeten with the sugar, add 1/4 pound of butter, the sherry, a seasoning of nutmeg, adn the eggs, which have been beaten until light.

Bake 1 hour, and serve hot.


Notes

The recipe in this entry was taken from "Around-the-World Cook Book, The Culinary Gleanings of a Naval Officer's Wife" which was written by Mary Louise Barrol. It was published in New York by The Century Co. in 1913.For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

Back to main list