vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Meringues
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
The syrup can be reused for other desserts.
Presented as published in 1902. 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
Nutrition per serving
686Calories
4 gProtein
106 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein4.2 g
Carbohydrates106 g
Fiber3.8 g
Sugars95 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol80 mg
Sodium25 mg
Potassium272 mg
Calcium78 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A3.9 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.6 mcg
Choline7.1 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 176. The excerpt below is the record exactly as published.
Apple Meringues Peel and core six nice greening apples and make a good-sized space in the middle of each appiè. In a saucepan put two cups of water, one cup of granulated sugar, two whole cloves, and a little dash of nutmeg. When this Comes to a boil, put in the apples and cook them till they are tender. Test them with a broom whisk. When one side is done, tum the apples and bave care not to break them. When they are cooked, take them out of the syrup and set them away to cool. Strain the syrup and save it for further use. Into a bowl sift half a pound of granulated sugar. Beat the whites of two eggs to a very stiff froth and add the sugar by degrees, cutting the whites down and folding them over. When the granulated sugar is mixed in, add four tablespoons of powdered sugar. Put your apples in a baking dish, fili the centres with straw- berries which bave been sprinkled with powdered suirar. When the apples are fiUed with the Btrawberrks. cover each one with meringue. Put them in a slow oven for thirty minutes or more to color them a ligbt brown. Do not take them out till they are thoroughly dry. Should the oven be too hot, the meringue will spoil. Take them from the oven, and when thoroughly cold with a long-bladed knife turn the shells appiè side up. Whip a pint of rich cream
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