Apple Foam
From The national course in home economics, 1917
Serves 3
Can run it in the oven to give it a pale brown if desired, but it is not necessary.
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 217. The excerpt below is the record exactly as published.
APPLE FOAM. Pare and core six tart apples. Steam till soft. When cold add beaten whites of three eggs, cup of sugar, a little lemon juice. Beat briskly thirty minutes. Make a custard of the yolks, one-half cupful of sugar, one cupful of hot milk
Cook this with the app: pantry check, scaling, and the assistant.