Apple Hedg’ehog’

Ingredients

• one pint of water
• a quarter of a pound of sugar
• six apples
• the whites of three eggs
• sift over some sugar
• some almonds cut into strips

Method

1. 1

   Boil water and sugar, add whole peeled and cored apples.

2. 2

   Cook until soft, turning frequently.

3. 3

   Lift apples onto a dish, fill centers with whipped cream, top with beaten egg whites, sugar, and almond strips.

4. 4

   Brown slightly in an oven or before a fire.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 11. The excerpt below is the record exactly as published.

Apple Hedg’ehog’. Put into a pan one pint of water and a quarter of a pound of sugar ; bring it to the boil, put into it six apples, peeled, cored, but left whole : cook them carefully, turning them over frequently in the syrup. When quite soft, lift them out on to a dish. Fill the centre of each apple with whipped cream ; pile high on the top the whites of three eggs beaten to a stiff froth, sift over some sugar, and stick all over the top some almonds cut into strips

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