2610—Schaleth à la Juive

Line a greased iron saucepan, or a large mould for “Pommes Anna,” with a thin layer of ordinary noodle paste, and fill it up with the following preparation:—For a utensil large enough to hold one and a half quarts:—one and three quarter lbs. of stiffly stewed russet apples; one and a quarter lbs. in all of pipped Malaga raisins, currants, and sultanas (swelled in tepid water) in equal quantities; the finely chopped half-zests of an orange and a lemon; a mite of grated nutmeg; four oz. powdered sugar; four whole eggs and the yolks of six; and a quarter of a pint of Malaga wine. Mix the whole well, in advance.

Cover with a layer of noodle paste; seal the latter well down round the edges; gild, and make a slit in the top for the escape of steam. Bake it in a moderate oven for fifty minutes, and let it rest ten minutes before turning it out.