Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Good sized apples (Red Delicious preferred), grated |
| ½ \N | Lemon rind; grated |
| 12 \N | Italian macaroons (dry variety), crushed into crumbs |
| ¾ cup | Sugar |
| 1 pinch | Salt |
| 2 tablespoons | Flour |
| ⅛ teaspoon | Nutmeg |
| 4 mediums | Eggs; slightly beaten with fork |
| ¼ teaspoon | Almond extract |
| ¾ cup | Milk |
(thanks to Aunt Minnie)
Mix all ingredients well and pour into a greased baking dish. (Aunt Mary used a tube pan.) Dot with butter and bake at 325ø for 2 hours, or until a knife run through the center comes out clean. Serve plain or with whipped cream to which a little almond extract has been added. The consistency of this desert resembles a firm pudding.
Posted to Bakery-Shoppe Digest V1 #202 by ride1033@... (Diana Funke) on Aug 26, 1997