Baked Apples with Meringue

Ingredients

• an apple
• a little sugar
• a little nutmeg
• a little lemon juice
• the whites of two eggs
• four tablespoons sugar
• flavor with vanilla
• jelly or marmalade
• the liquor from the baking dish

Method

1. 1

   Put the apple in a baking dish with sugar, nutmeg, or lemon juice.

2. 2

   Bake until tender but not broken.

3. 3

   Fill the center with jelly or marmalade and pour the baking liquor over it.

4. 4

   Make a meringue with egg whites and sugar, flavor with lemon and vanilla, and press on top of the apple.

5. 5

   Bake in a moderate oven for about five minutes and cover with jelly.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 48. The excerpt below is the record exactly as published.

an apple; put in a little sugar, a little nutmeg or lemon juice if preferred ; place in a baking dish and bake until tender but not broken; remove to a serving dish, fill centre with jelly or marmalade, and pour the liquor from the baking dish over them. Make a meringue with the whites of two eggs and four tablespoons sugar; flavor with lemon and vanilla. Press the meringue on the tops of the apple, or drop from spoon. Bake in a moderate oven about five minutes and cover with jelly. Chilled Jellied Desserts 105 Snow Pudding with Preserved Strawberries Make a snow pudding with the whites of three eggs, one quart of sweet milk, a little salt, two tablespoons of cornstarch. Cook until like thick custard and then pour into moulds and stand in a cool place to harden. With the yolks of the eggs, one pint of milk, one and one-half tablespoons of cornstarch, one-half cup of sugar(three-quarters if you like things sweet), a pinch of salt and a few drops of vanilla, make a custard sauce. Put in a cold place. When ready to serve place each mould of pudding in an individual glass dish (punch cups are pretty), pour some of the custard over and last of all a large tablespoon of preserved strawberries. Juice and all should be poured over the top of both custard and pudding. Serve with a rich unfrosted cake. Fig Compote One pound figs, cover with one pint cold water; soak five or six hours; then add two bay leaves and cook for one hour; strain gently, boil syrup down to one cup, and pour over figs; serve cold with sweetened whipped cream. Chilled Rice Meringue One cup boiled rice, one pint milk, two eggs, one cup sugar, one lemon; boil the milk, stir in the rice, yolks of the eggs and sugar; cook thick as a soft custard; take from fire, grate in rind of lemon; pour in buttered dish; beat whites of eggs, add lemon juice and a little sugar; pour over pudding, and brown. This is delicious. Italian Cream Half package gelatine, one quart milk, three eggs, one cup sugar. Dissolve the gelatine in water. Beat yolks of the eggs and sugar together, then add the milk and gelatine. Put on the stove, and let remain until nearly boiling, then pour into the mould. When cool, add the whites beaten to a stiff froth, and flavor. Spanish Cream Dissolve third of a box of gelatine in three-fourths of a quart of milk for one hour, then put on the stove, and when boiling hot stir in the yolks of three eggs beaten with three-fourths cup sugar; when it is boiling hot remove from the fire and stir in the whites of three eggs well beaten. Flavor to taste. Pour into moulds. 106 The Toronto Cook Book Snow Pudding Half an ounce, or third of a box, of gelatine dissolved in one pint boiling water, with the juice of two lemons. Add one cup sugar. Let it cool. Take the whites of two eggs, and heat to a stiff froth with a very little sugar; beat this with the gelatine until all is white, and put into a mould. Scald one pint of milk, add the yolks of three eggs, one cup sugar, one teaspoon cornstarch. Flavor with vanilla

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