A forgotten 1898 recipe for a delicate, custard-like grated apple pie.
In short: This video recreates a unique 19th-century dessert that blends fresh grated apples with a rich egg-based custard. It offers a rare look at historical baking techniques that favor texture and simplicity over modern heavy spices.
The recipe, sourced from an 1898 cookbook, departs from traditional sliced apple pies by using finely grated fruit. The filling is created by beating three egg yolks with sugar, then folding in the grated apple, thick sweet cream, lemon rind, and optional almonds or raisins. This mixture is poured into a pastry-lined plate and baked until light brown.
The final touch is a meringue topping made from the reserved egg whites and six tablespoons of sugar, browned briefly in the oven. The dish is intended to be served cold, highlighting the delicate balance between the creamy custard and the fresh apple base.
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Sources
- Summary by Intellect · source: Grated Apple Pie Recipe From 1898 - Old Cookbook Show
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