After the apples and candied citron have been layered in the paste, the next step in the preparation of the receipt (recipe) Tort de Pomme is to then boil a Pint of Cream, and draw it up thick with the Yolks of four or five Eggs, a little Sugar, and a blade of Mace. This thickened custard is then poured over the apples and the tort is now in the bake kettle for baking.
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