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Apples, Meringue of

Name: Apples, Meringue of
Yield: 5 servings
Ingredients: Take twelve apples; with 6 ozs. of butter; and ½ lb. of powdered sugar; add two tablespoonfuls of jam; the whites of three eggs

From Harper's cook book encyclopædia, 1902

Serves 5

Time to bake is about ten minutes.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 183. The excerpt below is the record exactly as published.

Apples, Meringue of. — Take twelve apples, cut them in quarters, take out the cores, and slice. Place them in a stewpan, and stir over a brisk fire for a quarter of an hour with 6 ozs. of butter and Y\ lb. of powdered sugar. When cool, add two table- spoonfuls of jam, according to taste. Place the whole in the form of a pyramid in the centre of a dish, and cover thickly with the whites of three eggs

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