Apple Snow

Ingredients

• Six large apples
• Two tea-cupfuls of sugar
• One-half tea-spoonful of salt
• One and a-half lemon (juice of both and rind of one)
• One pint of milk
• Four eggs

Method

1. 1

   Separate the whites from the yolks of the eggs, beat the yolks well, and add to them three table-spoonfuls of the milk.

2. 2

   Place the rest of the milk on the fire in a double-boiler, and when it boils, add the beaten yolks.

3. 3

   Let it boil about a minute, add a tea-cupful of the sugar and the salt, remove from the fire, and when cooled, pour the custard into a glass serving-dish.

4. 4

   Bake the apples quite whole in a covered dish, adding a little water to prevent burning.

5. 5

   When tender enough to be pierced with a straw, take them out of the oven, remove the skins, and scrape out the pulp, being careful to avoid any pieces of the cores.

6. 6

   Mix into this pulp the remaining sugar, the lemon-juice and the grated rind of one lemon.

7. 7

   Beat the whites of the eggs to a stiff froth, and add the cold pulp very gradually, beating until the whole is white and fine.

8. 8

   Pile this snow upon the custard, set in a very cold place, and serve when thoroughly cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 188. The excerpt below is the record exactly as published.

APPLE SNOW. Six large apples. Two tea-cupfuls of sugar. One-half tea-spoonful of salt. One and a-half lemon (juice of both and rind of one). One pint of milk. Four eggs

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