Apple Meringue

Ingredients

• a pt. of the soft pulp
• the whites of 3 eggs
• the whites of 2 or 3 eggs
• sweeten to the taste
• rind and juice of lemon

Method

1. 1

   Boil tart apples after they are pared and cored.

2. 2

   Push the pulp through a tea colander and sweeten to taste.

3. 3

   Stir in lightly the beaten whites of 3 eggs.

4. 4

   Flavor with lemon.

5. 5

   Put in a pudding dish and cover with the beaten whites of 2 or 3 eggs, sweetened and flavored.

6. 6

   Brown in the oven and serve with cream or custard.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 81. The excerpt below is the record exactly as published.

Apple Meringue. l)oil taii appU's after thev are pared and corcih llnli the pul|)s ihrou-ih tea col- ander and sweeten to tl:e taste. To a pt. of the soft \)\\\\) stir in lii>htly the whites of 3 eggs, beaten to a stiff froth; thivor witli rind and juice of lemon

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