Two pounds of tart cooking apples, one pound of sugar, one pint of
water, one lemon and some blanched almonds. Stir the sugar and water
together and boil it until it strings from the spoon, then add the
apples pared and cored and cut in small pieces, cook until very thick,
flavor with the juice and grated peel of a small lemon. Turn into a wet
mould, when cold set on the ice. Turn out on a glass dish, stick it
thickly over with the blanched almonds, garnish with whipped cream and
serve with cream.