Meringue of Apple

Ingredients

• half a pound of fine apples
• seven ounces of butter
• same quantity of sugar
• the whites of four eggs
• a quarter of a pound of powdered sugar

Method

1. 1

   Cut apples into slices and warm in a saucepan with butter and sugar.

2. 2

   When cooked, pile prettily on a dish.

3. 3

   Whip egg whites to a cream, sweeten with powdered sugar, cover apples evenly, sprinkle with sugar, and brown in a slow oven.

4. 4

   Optionally flavor with vanilla or lemon juice.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 18. The excerpt below is the record exactly as published.

Meringue of apple, Vermicelli soup. Blanch the vermicelli in boiling water for three or four minutes, let it cool, drain, and throw into boiling stock, stir for a few minutes and serve, Haricot beans à la bretonne. Mince half a pound of onions, blanch, and drain. Brown in five ounces of butter, and when a good colour add an ounce of flour, some salt and pepper, leave on the fire for five minutes ; moisten with a pint and a half of stock, and cook for twenty minutes, stirring all the time ; then adda pint of haricot beans, which have been well boiled, and an ounce of butter; warm, and serve. Meringue of apple. Cut half.a-pound of fine apples into slices, and warm in a Saucepan with seven ounces of butter, same quantity of sugar, when cooked pile prettily on a dish; whip the whites of four €B8S to à cream, sweeten with a quarter of a pound of powdered Sugar

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