Meringue of Apples

Ingredients

• twelve applies
• six ounces of butter
• a quarter of a pound of pounded sugar
• two table-spoonfuls of jam
• the whites of three eggs
• a quarter of a pound of pounded sugar

Method

1. 1

   Cut apples in quarters, remove cores, and slice.

2. 2

   Stir in a stewpan with butter and sugar for 15 minutes.

3. 3

   Cool, add jam, form into a pyramid on a dish, cover with whipped egg whites and sugar, and bake until pale yellow.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 919. The excerpt below is the record exactly as published.

Meringue of Apples.— Take twelve applies (russet or Ribston pippins are the best, as they are less watery than others), 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 six ounces of butter and a quarterof a pound of pounded 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, whipped to a firm cream with a quarter of a pound of pounded sugar

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