Take nine large cooking apples; pare and core them whole. Set them in the bottom of a large, deep dish, and pour around them a little water. Put them in a 325-degree oven and let them bake half an hour. In the meantime, mix 3 tablespoonfuls of flour with a quart of milk that has been scalded and cooled.
Add to it one-half cupful of white sugar, one-half teaspoonful of cinnamon and one-half teaspoonful of nutmeg. Beat six eggs till very light and stir gradually into the milk. Then take out the dish of apples (which by this time should be half-baked) and fill the holes from whence you extracted the cores, with white sugar; pressing down into each a slice of fresh lemon.
Pour batter round the apples; put the dish into the oven and let it bake about half an hour or until custard is set, but not long enough for the apples to fall to pieces; as they should, when done, be soft throughout, but quite whole.