Apple Snow

Ingredients

• Take 4 apples
• 3 dessert-spoonfuls of sugar
• the grated rind of a lemon
• the whites of 3 eggs

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 92. The excerpt below is the record exactly as published.

Apple Snowballs — One-half lb. rice, 5 or 6 large apples, a little butter and sugar. Wash the rice, put it into plenty of water, and boil quickly for 10 minutes, drain it and let it cool. Pare the apples, take out the core with a vegetable cutter, and fill the hole with a small piece of butter and some sugar. Enclose each apple in rice, tie in separate cloths, and boil for 1 hour. Serve with sweet sauce. Sunday Pudding — One-quarter lb. bread- crumbs, }4. V^^^ milk, sugar and flavoring to taste, 2 eggs, strawberry jam. Pastry. 191 Boil the bread-crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs. Pat the pudding into a buttered tart dish, bake slowly for ^ of an hour. Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoon- ful of sifted sugar to a strong froth. Dip a knife in boiling water, and with it smooth over the whites; put the pudding again into a moderate oven until the top is a light golden brown. Serve immediately. Yorkshire Pudding* — One egg, a pinch of salt, milk, 4 tablespoonfuls flour. Beat the egg and salt with a fork for a few min- utes. Add to this 4 tablespoonfuls of milk and the flour; beat (with a spoon) very well, while in a batter, for 10 minutes. Then add the milk till it attains almost the consistency of cream. Take care to have the dripping hot in the pudding tin. Pour the batter into the tin to the thickness of about a quarter of an inch, then bake under the roasting joint. The above will make a pudding of moderate size, perhaps one dozen squares. The great secret of a pudding being light is to mix it 2 hours before cooking it. Malvern Pudding— Some thin slices of dry bread, fresh fruit, sugar, custard. Line a basin with the slices of bread. Boil some fresh, juicy fruit with sugar, in the propor- tion of 3^ lb. to 1 lb. of fruit. Pour into the lined basin, and cover with slices of bread. Put a saucer on the top with a heavy weight on it. Turn out next day and pour custard round it. Orange Custard — The juice of 12 oranges, the yolks of 12 eggs, 1 pint of cream, sugar to taste. Sweeten the juice, and stir it over a slow fire until the sugar dissolves, taking off the scum as it 192 White Ribbon Cook Book. rises. When nearly cold stir in the yolks, well beaten, and the cream. Stir again over the fire until it thickens. Be careful not to boil it, or it will curdle. Apple Solid — Take 3 lbs. sliced apples, 1% lbs. lump sugar, the juice and grated rind of 2 lemons. Dip the lumps of sugar in water, and boil with the apples and lemon until stiff. Put into a mould, and, when cold, turn out. May be served with custard poured round. Apple Snow — Take 4 apples, 3 dessert- spoonfuls of sugar, the grated rind of a lemon, the whites of 3 eggs

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