Pare, core and quarter six large ripe pippin apples. Stew them in
half a pint of water. When they are soft but not broken, take them
out, drain them through a sieve, and mash them to a paste with the
back of a spoon. Mix with them six large table-spoonfuls of sugar
and a quarter of a pound of butter, and set them away to get cold.
Grate two milk biscuits or email sponge cakes, or an equal
quantity of stale bread, and grate also the yellow peel, and
squeeze the juice of a large lemon. Beat six eggs light, and when
the apple is cold stir them gradually into it, adding the grated
biscuit and the lemon. Stir in a wine glass of rose water and a
grated nutmeg. Put the mixture into a buttered dish or dishes; lay
round the edge a border of puff paste, and bake it three quarters
of art hour. When cold, grate white sugar over the top, and
ornament it with slips of citron handsomely arranged.