Apple Snow

Ingredients

• Twelve sour cooking apples
• eight ounces of sugar
• yolks of eight eggs
• four whites of eggs
• the grated rind of one lemon
• vanilla pod
• one pint of milk
• two tablespoonfuls of cream

Method

1. 1

   Pare, core and slice the apples, put them into a stewpan with the lemon rind, four ounces of sugar and a little water.

2. 2

   Cook until tender, rub them through a fine sieve, let the puree cool, then stir in the cream.

3. 3

   Simmer the milk and vanilla pod together until sufficiently flavored, then remove the pod, add sugar to taste, stir in the well-beaten yolks of eggs, and cook until they thicken.

4. 4

   Put the apple puree into a buttered pie-dish, pour the custard on top, cover with the stiffly-whisked whites of eggs, dredge with castor sugar, and bake until the surface hardens and acquires color.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 170. The excerpt below is the record exactly as published.

Apple Snow. INGREDIENTS. — Twelve sour cooking apples, eight ounces of sugar, or to taste, yolks of eight eggs, four whites of eggs, the grated rind of one lemon, vanilla pod, one pint of milk, two tablespoonfuls of cream

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