Apple Float
From The Henderson cook book, 1914
Serves 4
A quickly prepared and delicious dessert.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 63. The excerpt below is the record exactly as published.
APPLE FLOAT. Cut tart apples in small pieces ; after washing and remov- ing any decayed spots, cover with cold water and cook until done ; press through a colander to remove cores and peelings. To every pint of the strained apples, sweetened to taste, add the well-beaten whites of 3 eggs
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