Apple Meringue
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
To be eaten cold.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 16. The excerpt below is the record exactly as published.
Apple Meringue. Make a syrup of one and one- half pints water, two cups, sugar and one lemon; pare and quarter ten apples, cook in the syrup until they are red, then put in a dish that will hold at least one quart; make a custard of one pint milk, yolks three eggs, one-half cup sugar and flavor with lemon; when it becomes cold, pour over the apples and cover with frosting made from the whites of the eggs and two tablespoons confectioners' sugar
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