Apple Meringue Pie

Ingredients

• Stew nice cooking apples
• season with nutmeg
• the whites of three eggs
• three tablespoons of pulverized sugar

Method

1. 1

   Mash apples, bake without a top crust, then top with beaten egg whites and sugar, and brown.

Nutrition per serving

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 52. The excerpt below is the record exactly as published.

APPLE MERINGUE PIE. Stew nice cooking apples, mash until smooth and sea- son with nutmeg. Bake without a top crust, and when done, spread over the top a frosting made by beating the ae ey ee BES NR UE Seas Ait, at ay pe Ne hy REPO se a ied pre Te a m0 We Boren tee se Se ie Aye RAR a he eee ae fete ap Whe ev See Ras Na TRAE eT At UN Ses y ¥ x * 174 DORA’S COOK BOOK. whites of three eggs with three tablespoons of pulverized _ sugar. Replace in the oven and slightly brown. | EXCELLENT MINCE PIE. Two pounds of boiled tongue, four pounds of suet, six pounds of currants, three pounds of chopped apples, the juice and rind of two lemons, a pint of sweet wine, one pound of citron, one pound of orange and lemon peel. Flavor to taste with nutmeg, cloves and mace. ELDERBERRY PIE. One-half pint of berries to a pie, one tablespoon of good vinegar, two tablespoons water, a little sifted flour, sweet- en and flavor to taste. SALT PORK APPLE PIE. Line a tin basin with pastry; nearly fill it with tart quartered apples; season with pepper, and cover with thin slices of salt pork. Put a paste on top, and bake an — hour in a moderate oven. COCOANUT PIE. One-half pound grated cocoanut, six ounces butter, three-fourths pound white sugar, whites of five eggs, one wine-glass sherry wine, one teaspoon grated nutmeg. Beat butter and sugar well; add the cocoanut with as little beating as possible ; then whip in the stiffened whites of the eggs quickly, and bake in open shells, _ PIES, TARTS, AND PASTRY. 75 CURRANT AND RASPBERRY TART. For a tart line the dish, put in sugar and Fruit, lay - bars across and bake. TOMATO PIES. Peel and slice some ripe tomatoes. Sprinkle over a little salt, and let them stand a few moments ; pour off _ the juice, and sweeten, add half a cup of cream, one egg, nutmeg, and cover witha rich paste, and bake slowly forty minutes. — # CHICK’S FAVORITE PIE. _ Line a deep plate with a rich puff. paste, cover with raspberry jam, bake till done ; have ready the whites of | two eggs beaten to a stiff froth, with a tablespoonful of powdered sugar, cover the pie with that and return to the oven for five minutes till set, but not brown. DRIED PLUM PIE. Soak the plums, and stew them gently ; season them with spice and sugar to taste ; put-a puff paste on the ~ : plate, then put a layer of the plums, roll out a piece of paste thin, cover them, add another layer of plums, and cover for the last time. SWEET POTATO PIE, . Boil sufficient sweet potatoes to make a pint of the ~ pulp when rubbed through a colander, add a pint of milk, Pa pita MSR MIAME re Maln cs oe heratoath eceed Fee i set a Donagt Sead oe nyt SE NS Pee al re Cut Selassie as te Soe net one ay Re ae Fh Rs ora tg : ct Daye: ie 5 (ee Ne ze ame ae 5 < ag § PORE coed EL Berar th ae PORES COOK BOOK. - : ea a cup of sugar, the yolks of two eggs and a little Als a teaspoon of vanilla ; bake in a shallow tin lined with rich rust. When done beat the whites of the eggs

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