Food Friday

While I was in Edinburgh, at the Scottish Association of Family History Societies in Galashiels in May, the Lothian Archives had stacks of postcards free for the taking. One of them is a recipe from the Royal Infirmary in Edinburgh for an Invalid Fruit Tart. Here it is:

Ingredients:
1 large or 2 small apples
1 piece of stale sponge
1 gill milk (translates to 5 oz)
1 egg
1/4 oz granulated sugar
1/2 oz castor (sugar not oil)
Water

Method:

• Wipe, peel, core and slice the apple
• Put into a pan with dessertspoonful sugar and a little cold water
• Stew until apples are pulp
• Beat yolk of egg with one teaspoonful sugar
• Add the milk
• Put apple pulp into a pie dish
• Cover with strips of sponge cake
• Soak with the custart
• Bake in a cool oven until slightly set
• Fold the castor sugar into the stiffly beaten egg white
• Heap on to pudding and dredge with sugar
• Cook slowly until slightly brown

~ with thanks to Lothian Health Services Archives LHB1/89/4/1