Posted by: hearttohearthcookery | December 14, 2014

Cream and Eggs for the Tort

IMG_0132-001   After the apples and candied citron have been layered in the paste,  the next step in the preparation of the receipt (recipe) Tort de Pomme is to then boil a Pint of Cream, and draw it up thick with the Yolks of four or five Eggs, a little Sugar, and a blade of Mace.  This thickened custard is then poured over the apples and the tort is now in the bake kettle for baking.

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