Apple and Rice Meringue

Ingredients

• 6 Apples.
• 3 Eggs.
• i lb. Sugar.
• £ lb. Whole Rice.
• 2 breakfast-cupfuls of Milk.
• Lemon or Cinnamon.

Method

1. 1

   Prepare apples by peeling, coring, and quartering.

2. 2

   Boil sugar with water, add apples, and simmer until tender.

3. 3

   Cook rice with water, then add milk and cook until tender.

4. 4

   Form rice into a border on a dish, place apples in the center, pour syrup over, and top with whipped egg whites.

5. 5

   Brown lightly in the oven.

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 35. The excerpt below is the record exactly as published.

APPLE AND RICE MERINGUE. 6 Apples. 3 Eggs, i lb. Sugar. £ lb. Whole Rice. Lemon or Cinnamon. 2 breakfast- cupfuls of Milk. Pare, core, and quarter the apples. Put the sugar in a flat pan with one teacupt'ul of water, and let it boil for a minute or two, then place the quarters of apples in the sugar and put cn the lid, and allow them to simmer slowly till tender; then take out the apples, and boil the syrup till it is reduced and quite thick. Put the rice well washed in a sauce-pan with a break- fast-cupful of water ; allow it to boil and absorb the water, then add two breakfast-cupfuls of milk, and boil slowly without stirring, for about 20 minutes, till it is quite tender, and has taken up the milk ; sweeten, and add a little lemon or cinnamon flavouring to taste. It should be dry but sufficiently cooked. Make a border of the rice neatly round a dish, and place the apples in the centre, pouring the reduced syrup over them. Whip up the whites of 3 eggs till quite stiff (about 10 minutes), adding a teaspoonful of sugar during the process, and pile this smoothly over rice and apples in the shape of a pyramid. Sprinkle sugar over rather thickly, and brown very lightly in the oven or front of the fire. The yolks of the eggs will make a custard pudding or LEMON CREAM. 1 Lemon. | ± lb. Sugar. | 3 Eggs. Put half a pint of water, the peel of a lemon, and sugar on to boil, and afterwards strain and allow to cool. Mix the lemon juice and the yolks of 3 eggs, and stir constantly till it thickens, but does not boiL Serve in glasses or cups. 88 COOKERY. HOMINY. 1 tea-cupful of Hominy. | 2 breakfast-cupfuls of Milk.

Cook this with the app: pantry check, scaling, and the assistant.