Apple Meringue

Ingredients

• juicy apples
• one quart of any red fruit juice
• 2 quarts of water
• 1 2 oz. of sago
• some sugar
• 3 tablespoonsful of potato or rice flour
• a pint or more of fruit syrup
• the whites of 2 eggs
• the syrup, which must be thick

Method

1. 1

   Make a marmalade with juicy apples or stone fruits and half fill a deep tart dish.

2. 2

   Prepare a custard with yolks of eggs and a meringue with the whites and sugar.

3. 3

   Cover the fruit marmalade with custard, then with meringue.

4. 4

   Bake until the meringue is pale fawn color.

5. 5

   Serve by striking the spoon to the bottom for a proper help of fruit and custard.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 149. The excerpt below is the record exactly as published.

APPLE MERINGUE. Apple or Stone Fruit Meringue. Make a marmalade with juicy apples, or with apricots, or with peaches, or plums, and half fill either a deep tart dish, or a metal souffle case. Prepare a custard made with yolks of ^gg, and a meringue with the whites. Meringue is white of ^'g2, and sugar beaten till it is so stiff a froth that it can be cut with a knife. Cover the fruit marmalade with a layer of custard, and the custard with a layer of meringue. Put in the oven and let the meringue set : it must assume a pale fawn colour. In serving, strike the spoon to the bottom, so that there is a proper help of fruit and custard. Rod Gro {a Da?iish dish). Put one quart of any red fruit juice {saft) into a stewpan with 2 quarts of water. Add 1 2 oz. of sago, and some sugar ; the quantity must depend upon the acidity of the fruit. Stir this slowly with a wooden spoon over the fire until the sago becomes transparent. Do not allow it to become at all thick or clogged. Rinse out a mould in cold water, and pour in the above, and let it stand to get cold. Serve cold, with either vanille sauce or cream. Kiselle. Mix 3 tablespoonsful of potato or rice flour with a pint or more of fruit syrup, raspberry, currant, or croOtes aux fruits. 371 cherry or raspberry vinegar. Boil, and stir it over a slow fire till it thickens like a jelly ; pour into a mould, and let it stand till cold. Croutes aux Abricots, aux Ananas, &c. {Bread a Jid Apricots, Pineapple, o^r.) With a round cutter punch out pieces of bread the size of a pattypan, and two inches deep ; and with a smaller cutter scoop out the centre of the bread so as to make a place for the fruit. Soak the bread in milk and water, but do not let it absorb enough to break it up. Give each crust a coating of ^%g, and fry a gold colour. Prepare a compote of pineapple, or apricots, or greengages, and put on each crust a piece of pineapple, an apricot, or greengage. Arrange neatly on the dish, and pour the syrup, which must be thick, round the crusts. Croutes aux Praises a la Belle-rive. Prepare some small round buns which can be split into two parts, buttered, and warmed in the oven. Take strawberries, either hautbois or '■ quatre saisons,' strew powdered sugar on them, bruise slightly, and let them stand for some time, mix the fruit and sugar, cover the hot buns with this, let them get cold before serving in a glass dish. Beignets or Fruit Fritters. The fruit may be apples, cut in quarters or eighths, peaches, apricots, oranges, or fragments of pineapple. 372 APRICOTS. Prepare frying batter by mixing \ lb. of flour, 2 ozs. melted butter, a tablespoonful of brandy, and enough water to make a creamy paste, and a pinch of salt Let this stand while you beat the white of two egg

Cook this with the app: pantry check, scaling, and the assistant.