Apple Meringue
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 197. The excerpt below is the record exactly as published.
Apple Meringue. Core, pare, and bake seven apples, on a shallow plate, till soft, but not till broken. Beat the yolks of three eggs; add three tabl^spoonftds of sugar., a little salt^ and one pint of scalded milk
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