Apple Sponge from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the sugar and water, and when very clear, skim the surface. Have the Apples pared and cored and sliced nicely, and place them in the syrup. Let them stew until very tender. Then add the gelati...
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Ingredients
- A Pound of Apples
- 2 Cupfuls of Sugar
- 3 Eggs
- The Grated Zest of a Lemon
- ½ Pint of Boiling Water
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