Directions:
Take a pint of apple purée and add to it three well-beaten eggs, a taste of cinnamon if liked, quarter of a pound of melted butter and the same quantity of white powdered sugar. Mix all together and, taking a fireproof dish, put a little water in the bottom of it and then some fine breadcrumbs, sufficient to cover the bottom. Pour in your compôte, then, above that, a layer of fine breadcrumbs, and here and there a lump of fresh butter, which will prevent the breadcrumbs from burning. Cook for half-an-hour.