{"id":7275,"slug":"apple-schalet-no-1","title":"APPLE SCHALET, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 pound fresh beef heart fat","1 quart flour","2 tumblers ice-cold water","1 tablespoon brown sugar","a saltspoon of salt","chopped tart apples","raisins","part of a grated lemon peel","citron cut quite fine","pounded almonds","melted drippings","sugar, half brown and half white","a little ground cinnamon","one-half wine-glass of wine","a beaten egg","a cup of water","a wine-glass of brandy"],"ingredients_norm":["fresh beef heart fat","flour","ice cold water","brown sugar","salt","tart apple","raisin","part of grated lemon peel","citron cut quite fine","pounded almond","dripping","sugar half brown and half white","little ground cinnamon","wine glass of wine","egg","water","wine glass of brandy"],"steps":["Take one pound of fresh beef heart fat, shave it as fine as possible with a knife.","Sift one quart of flour into a deep bowl, add two tumblers of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt, then add the shaved heart fat and work well into the sifted flour.","Put it on a pie-board and work as you would bread dough, with the palm of your hand, until it looks smooth enough to roll. Do not work over five minutes.","Take half of this dough, flour your pie-board slightly and roll out as you would pie dough, about once as thick.","Grease a deep pudding-dish (an iron one is best), one that is smaller at the bottom than the top, grease it well, line the pudding-dish, bottom and sides, clear to the top.","Fill this one-third full with chopped tart apples, raisins, part of a grated lemon peel, citron cut quite fine, pounded almonds and melted drippings here and there.","Sprinkle thickly with sugar, half brown and half white, and a little ground cinnamon.","Moisten each layer with one-half wine-glass of wine.","Now put another layer of dough, rolling out half of the remaining dough and reserving the other half for the top covering, fill again with apples, raisins, etc., until full, then put on top layer.","Press the dough firmly together all round the edge, using a beaten egg to make sure of its sticking.","Roll the side dough over the top with a knife and pour a cup of water over the pudding before setting it in the oven.","Bake for two hours. If the top browns too quickly, cover.","The pudding may be baked the day previous to using; in fact, it is better the oftener it is warmed over—always adding a cup of water before setting it in the oven.","Before serving, turn the pudding out carefully on a large platter, pour a wine-glass of brandy which has been slightly sweetened over the pudding and light it, carry to the table in flames.","A novice had better try this pudding plain, omitting the wine, brandy, almonds and citron, moistening with water instead of wine before baking."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w52:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"54197bc594e8d586ffe0062ee7adc0527c3f535a373ecb8ce40a2f000f032814","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apple-schalet-no-1"}