Pare eight apples and cut off the tops carefully, so as to be able to
use them as covers to the apples. Now scrape out the inside with a
knife, being careful not to break the apple. Mix the scrapings with
sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill
this mixture into the hollow of the apple and clap on a cover for each
apple; then grease a pudding dish, lay in the apples and stew them for a
few minutes, but not long enough to break them. Make a sponge cake
batter of eight eggs and two scant cups of sugar and a pinch of salt and
add the grated peel of a lemon and beat until thick, at least half an
hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter
over the apples and bake in a moderate oven. Serve with wine sauce. Half
this quantity is sufficient for a small family.