Apple cream 1850

Apple cream 1850

Creams served in a fancy glass or small dish, like this apple cream, were a popular dessert among the higher class in this era. They used all kinds of fruits, nuts, dairy and sweet alcoholic drinks for these creams.

They were almost all made thicker and creamier with eggs. So it’s definitely not vegan! They were topped with bread crumbs, whipped eggwhite, dried or fresh berry’s, an sauce, candied fruit or flowers.

This recipe comes from a cookbook from 1850 written by Henriëtte Stam. You can find the link to a free version of the book below. She made it from fresh apples. After making it myself you could probably use pre-made applesauce too (add less sugar if you choose to do so). It could be a nice way to use up some leftover applesauce.

For this apple cream I used sweet apples. Green apples work too; but you might want to use less lemon and more sugar.

This is how you create the cinnamon-sugar crust on the edge of the glass: dip the glass on a saucer with a tiny bit of water and then on a saucer with a mix of sugar and cinnamon.

Apple cream 1850

Recipe by Smodder.com (Stef Bruurs)Course: DessertCuisine: Dutch
Servings

6

servings
Prep time

5

minutes
Cooking time

35

minutes

A recipe from 1850 for an apple cream dessert.

Ingredients

  • 5 sweet apples

  • Butter

  • 3 eggwhites

  • 1 lemon

  • 180 gr/6,3 oz sugar (Original recipe. I used half)

Directions

  • Peel the apples and remove the core. Dice them up.
  • Melt butter in a pan and bake the apples for 15 minutes on low fire. Let them cool off.
  • Push the apples thourgh a sif or use a blender.
  • Add the juice and the zest of the lemon, the sugar and the eggwhites. Stir everything or use the blender again.
  • Cook this apple-cream for 20 minutes on low fire; and keep stirring to prevent egg lumps.
  • Taste if it needs more sugar.
  • Put in glasses and put in the fridge. Decorate it how you wish right before serving.

Book links:

Recipe in Dutch: De fijne keuken, een nieuw kookboek by Henriëtte Stam, 1850.

Note:

In the original recipe step 5 does not excist. You don’t have to cook it again. Instead you have to stir it in the same direction non-stop for 2 hours while it is not on the stove. I could not really find out why. Since all the other creams have other easier (and shorter) techniques to make the cream more fluffy. Since I did not feel like stirring for 2 hours; I just decided to let it cook some more while stirring so the egg became less raw and the sugar would dissolve. Feel free to try the 2 hours stirring thing, maybe you have a kitchen machine that can do that, and please let me know how it turned out. 🙂



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