Fiommes Meringues a la Creme

Ingredients

• 10 small sour cooking apples
• 10 oz. loaf sugar
• 1 lemon
• 1 inch cinnamon
• 2 cloves
• pint cream
• 3 whites of eggs
• 6 oz. caster sugar
• 10 crystallised cherries
• angelica

Method

1. 1

   Peel the apples thinly, core them carefully without breaking.

2. 2

   Put the loaf sugar, half-pint of water, cinnamon, cloves, and lemon-juice in a copper stewpan, and reduce to a syrup.

3. 3

   Skim well and strain into a saute-pan.

4. 4

   Arrange the apples neatly in the syrup, cover with a buttered paper, and cook in a hot oven until tender.

5. 5

   Lift out the apples, strain carefully, and place them on a buttered baking-sheet.

6. 6

   Whip the whites of the eggs to a stiff froth; mix with the caster sugar.

7. 7

   Cover each apple completely with the mixture, dust with sugar, and bake in a cool oven for fifteen minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 467. The excerpt below is the record exactly as published.

a lemon, 3 yolks of eggs, 2 tablespoonfuls apricot marmalade , 1 oz. blanched and chopped pis- tachio-kernels, 1 glass maraschino, glace cherries, angelica for garnish, 2 dozen stewed French plums, ^ gill whipped cream, a teaspoonful cinnamon, sugar. Pick and wash the rice, and cook till tender in the milk, add the sugar and lemon-rind, finely chopped, put the lid on the panin which the rice is cooked, and put it in the oven for a few minutes to allow some of the moisture to evaporate ; then add the egg-yolks and the maraschino. Fill a buttered border-mould with the cooked rice, stand the mould in a saute-pan containing a little boiling water, and bake in the oven for half an hour. Unmould on a round silver-plated or china dish. When cold mask with liquefied apricot marmalade, and sprinkle with chopped pistachio-nuts. Stone the cooked plums, put them into shape again, insert a short strip of angelica into, each ENTREMETS FROIDS, ETC. ( COLD SWEETS, ETC.) 545 plum, and arrange them on top of the border of rice, or in the centre of the dish ; garnish with a few halves of glace cherries. Ornament the top and sides with whipped cream, using a forcing-bag with a plain or fancy pipe for this purpose. 1720. Jtiz a VImperatrice. — 2 ok. Carolina rice, 1 pint milk, 6 oz. sugar, \ pod vanilla, 5 yolks of eggs, 1 gill cream, 3 sheets French leaf gelatine, 6 oz. glace fruits, apricots, cherries, die., 1 glass kirschwasser, and a pinch of salt. Wash the rice in several courses of water and drain well. Boil up the milk with the vanilla-pod, stir in the rice, add a pinch of salt, and let it cook very gently for forty-five minutes. Take out the vanilla, wipe it well, and put away for further use. Soak the gelatine in tepid water for a few minutes, and put with the rice. Stir in the yolks of eggs and sugar ; keep stirring over the fire until the eggs begin to set ; remove quickly from the fire and let cool a little. Cut the fruit into dice ; whip the cream. Mix the fruit, cream, and kirschwasser with the rice ; fill up one large or several small moulds. Put some crushed ice in a flat tin or large basin, stand the mould or moulds in this, and keep them in a cool place for at least two hours. Immerse in tepid water, turn out on a cold dish. Garnish with a few fancifully cut pieces of crystallised fruit, and serve. 1721. fiommes meringues a la Creme. — 10 small sour cooking apples, 10 oz. loaf sugar, k lemon, 1 inch cinnamon, 2 cloves, \ pint cream, 3 whites of eggs, 6 oz. caster sugar, 10 crystallised cherries, angelica

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