Apple Snow
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 80. The excerpt below is the record exactly as published.
APPLE SNOW 1 large sour apple Whites of 2 eggs % cup powdered sugar Boiled custard Peel and grate the apple, sprinkling the sugar over it as it is grated to keep it from turning dark. Add the unbeaten whites of the eggs; beat constantly for half an hour; arrange moimd- fashion on a glass dish with cold boiled custard around it. 212 #,:.•■"- .M>^;i& ^^ :^^r: \ ^.^^^ -.^^.^jQ L.«iii!S^:si^' j^i^^V-* ^ '>^^a.^^'^'^.iLiL^i:^Gi&-ife^lS^&*^ij^'iSi^t£slIi!^^ jihCa^lfarii-^gy*— "' ■■"•■■ «£A.i«r'B DESSERTS Snet Pudding ChMi* Cak* Plum Pnddinc BANANA DAINTY ALMONDS WITH EGGS FamUy of Four PUDDINGS AND DESSERTS STRAWBERRY TRIFLE No. 1 1 cup mashed strawberries Whites of 3 eggs 1 cup powdered sugar
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