Apple Snow

Ingredients

• six good sized apples
• the grated rind and juice of one lemon
• one cupful of sugar
• the whites of four eggs

Method

1. 1

   Pare and slice apples, steam until tender, then rub through a colander and set to get ice cold.

2. 2

   When cold, add lemon, sugar, and egg whites.

3. 3

   Beat all to a froth and serve immediately in a deep glass dish, dot with currant jelly, and eat with cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 121. The excerpt below is the record exactly as published.

APPLE SNOW. Pare and slice six good sized apples, steam until tender, then rub them through a colander, and set where they will get ice cold. When cold, add the grated rind and juice of one lemon, one cup- ful of sugar, and the whites of four eggs. Beat all to a froth, and serve immediately, in a deep glass dish. Dot with currant jelly, and eat with cream. APPLE FLOAT. Fill a deep glass dish half full of soft custard, and then heap up with apple snow. Make the custard with yolks of eggs. CHOCOLATE CUSTARD. Two sections of chocolate, one quart of sweet milk, one cup- ful of sugar, yolks of six eggs, one tablespoonful of cornstarch. Beat the chocolate and starch smooth in separate cups with milk, 204 CUSTARDS, CREAMS, ETC. and boil the rest of the milk. Add the chocolate and starch, and last of all, the eggs, stirring constantly, until the mixture is smooth. It is to be eaten with white cake, made with the whites of the eggs. WHIPPED SYLLABUBS. One pint of rich, sweet cream, one-half cup of powdered sugar, one cupful of currant jelly, vanilla or other extract, one large tea- spoonful. Sweeten the cream, and when the sugar is thoroughly dissolved, beat to a stiff froth; lastly, stir in the jelly and season- ing, carefully. Serve at once, heaped in glasses, and eat with cake. WHIPPED CREAM. Whites of four eggs, one cup and a half of cream; flavor with vanilla. Whip all together to a stiff froth, put it in a glass dish, dot it with currant jelly, and serve with cake. FRUIT WHIPS. Fill a glass dish one-third full of any kind of preserved berries, and fill up with whipped cream. ITALIAN CREAM. One pint of cream, one pint of milk, or, use one quart of milk if cream cannot be had, eight eggs, one-half box of gelatine, soaked in a little cold water; flavor with vanilla. Put the cream and milk in a custard kettle, set it on the stove, and when the cream comes to a boil, stir in the gelatine, the well beaten yolks of eggs, with one cupful of sugar

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