Apple Cream
From The St. Mungo cookery book, 1904
Old Recipe.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 46. The excerpt below is the record exactly as published.
APPLE CREAM. Boil 1 2 large apples in water till soft, take off the skins, and press the pulp through a hair sieve upon half a pound of pounded loaf sugar. W'hip the whites of 2 eggs,
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