Apple Meringue

Ingredients

• half a pound of apples
• six ounces of butter
• three ounces of sugar
• the whites of four eggs
• a tablespoonful of pounded sugar
• a few drops of essence of vanilla
• angelica

Method

1. 1

   Cut apples into slices, warm with butter and sugar.

2. 2

   Pile on a dish, whip egg whites with sugar and vanilla, cover apples with this, arrange angelica on top.

3. 3

   Bake in a slow oven to color slightly.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Apple Meringue. Cut half a pound of apples into slices and warm them in a saucepan with six ounces of butter and three ounces of sugar ; when cooked pile on a dish, and whip the whites of four eggs to a stiff froth ; sweeten with a tablespoonful of pounded sugar, and a few drops of essence of vanilla ; cover the apple pile with this and put cross-bars over it of angelica

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