Apple Foam
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 221. The excerpt below is the record exactly as published.
APPLE FOAM. Pare and quarter enough ripe, juicy apples to make a pint, put on to stew in one pint of water, a teacupful of sugar; let cook until tender with- out breaking. Mix three tablespoonfuls of corn-starch
Cook this with the app: pantry check, scaling, and the assistant.