Apple or Stone Fruit Meringue
From Cookery and housekeeping, 1882
Serves 4
Serve warm.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 149. The excerpt below is the record exactly as published.
Apple or Stone Fruit Meringue. Make a marmalade with juicy apples, or with apricots, or with peaches, or plums, and half fill either a deep tart dish, or a metal souffle case. Prepare a custard made with yolks of ^gg, and a meringue with the whites
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