Meringued Apples

Ingredients

• Eight fine large apples
• two tablespoonfuls butter
• juice of a large lemon
• one cup white sugar
• nutmeg to taste
• whites of three eggs
• half-cup powdered sugar

Method

1. 1

   Heat the butter, sugar, lemon juice, and nutmeg in a double boiler; drop the quartered apples into this, and let them cook until tender; take them out and lay in a glass dish, cover with a meringue made of the whites of the eggs and the powdered sugar, and pass the syrup from the apples in a little pitcher, with the meringued fruit.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 59. The excerpt below is the record exactly as published.

Meringued Apples. Potato Puree, — Two cups mashed potato, one onion, four cups boiling water, one stalk celery, one cup milk, one teaspoonf ul butter, one tablespoonful flour, pepper and salt to taste. Cook the potato, onion, and celery in the water for half an hour ; rub through a 226 FAMILY DINNEiiS FOR AUTUMN colander, return to the fire; add the milk, thicken, and season. Meringued Apples. — Eight fine large ap- ples, peeled, cored, and quartered ; two table- spoonfuls butter, juice of a large lemon, one cup white sugar, nutmeg to taste, whites of three eggs, half-cup powdered sugar. Heat the butter, sugar, lemon juice, and nutmeg in a double boiler; drop the quartered ap- ples into this, and let them cook until ten- der ; take them out and lay in a glass dish, cover with a meringue made of the whites of the eggs and the powdered sugar, and pass the syrup from the apples in a little pitcher, with the meringued fruit. 5. Julienne Soup. Irish Stew. Creamed Carrots. Stowed Corn. Peach-and-Tapioca Pudding. Peach-andrTapioca Puddvng. — One small cupful tapioca, one can peaches, half -cup sugar. Soak the tapioca overnight in three cupfuls of water ; the next day arrange the canned peaches in a dish, pouring over them 237 WHAT TO EAT — HOW TO SEBVJE IT about a cupful of the liquor from the can ; sprinkle them well with sugar, pour the ta- pioca on them, and bake until this is clear. Eat hot with hard sauce. 6. Salmon Soup. Mutton Chops. Baked Onions. Stuffed Egg-Plant. Cream Rice Pudding. Salmon Smip. — One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonf ul butter, pepper and salt to taste. Pick to pieces the contents of a can of salmon, removing the bones, bits of skin, etc. ; put over the fire with the water and seasoning, and cook half an hour ; stir in the butter, the milk, and the crumbs, and serve. Pass sliced lemon with this. Stuffed Egg 'Plant — Boil an egg-plant thirty minutes, cut it in half, and scrape out the inside ; mash this up with two ta- blespoonfuls of butter, and pepper and salt to taste; fill the two halves of the shell, sprinkle with crumbs, and brown in the oven. 228 FAMILY DINNERS FOB AUTUMN Cream Rice Pudding, — Three cups milk, three tablespoonfuls rice, one cupful sugar, one teaspoonf ul vanilla. Wash the rice, put it with the milk, sugar, and flavoring into a pan, and bake in a slow oven for three or four hours. Every time a crust forms on top, stir it in, until just before taking it from the oven. Eat cold. 229 FAIOLT DINNERS FOR WINTBR 1. Turnip Puree. Roast Turkey. Fried Parsnips. Browned Onions. Mashed Potatoes. Orange Roly-Poly. Tuimip Puree. — Eight turnips, one onion, one stalk celery, four cups water, two cups milk, one tablespoonful butter, one table- spoonful flour, pepper and salt to taste. Peel and cut up the turnips, and put them over the fire with the onion in the four cups of water; let them cook until tender, and then rub them through the colander, and put them back on the fire. Cook the butter and flour together in a saucepan ; add the milk, stir into the turnip, season to taste, and serve. Browned Onions, — Peel rather small on- ions, and boil them until tender; drain off 230 FAMILY DINNERS FOE WINTER the water, and pour over the onions a cup- ful of soup or gravy ; let the onions simmer in this for ten minutes ; then take them out, and keep them hot while you thicken the gravy with browned flour. Pour over the onions just before sending to the table. Orange Eoly-Poly. — Two cups flour, one and a half cups milk, one tablespoonful but- ter, one tablespoonful lard, two teaspoonfuls baking-powder, one saltspoonful salt, four fair-sized sweet oranges, half-cup sugar. Sift the baking-powder and the salt with the flour ; rub the butter and lard into it ; add the milk, and roll out the dough into a sheet about half as wide as it is long; spread this with the oranges peeled, sliced, and seeded ; sprinkle these with sugar ; roll up the dough with the fruit inside, pinching the ends together, that the juice may not run out ; tie the pudding up in a cloth, allowing it room to swell ; drop it into a pot of boiling water, and boil it stead- ily for an hour and a half ; remove from the cloth, and lay on a hot dish. Eat with hard sauce flavored with lemon. 231 WHAT TO KAT — HOW TO SEBYE IT Turkey Soup. Boast Pork. Apple-Sauce. Boiled Potatoes. Stewed Tomatoes. Chocolate Custards. Turkey Soup. — Break up the carcass of the cold turkey after all the meat has been cut from it, and put it, with bits of skin and gristle and the stuffing, over the fire in enoagh water to cover it ; cook gently for several hours, and then let the soup get cold on the bones ; strain it off, skim it, and put it back on the fire. Have ready in a sauce- pan two cupfuls of milk, thickened with a tablespoonf ul of butter and two of flour ; stir this into the turkey liquor, boil up, and serve. Chocolate Custards. — Four cups milk, four eggs, one cup sugar, four tablespodnfuls grated chocolate, two teaspoonfuls vanilla. Put the chocolate over the fire in a double boiler with part of the milk, and let it cook until smooth ; add the rest of the milk, and, when this is hot, pour it upon the sugar mixed with the beaten yolks of the eggs. Eeturn to the stove, and cook until the cus- 232 FAMILY DINNERS FOR WINTER tard begins to thicken ; when cool, pour into glasses or small cups, and heap on the top of each a meringue made of the whites of the eggs whipped stiff with a little powdered sugar. 3. Oyster Soup. Broiled Steak. Baked Cabbage. Fried Potatoes. Cup Puddings. Oyster Soup. — One quart oysters, two cups milk, one egg, one tablespoonf ul butter, pep- per and salt to taste. Strain the liquor from the oysters, and bring it to the boiling-point in one vessel while the milk islieating in an- other; drop the oysters into the scalding liquor, and leave them there until they begin to crimp. Stir the butter into the milk, and pour this upon the beaten egg ; turn this in with the oysters ; cook together one minute, and serve immediately. Some persons like a pinch of ground mace added to oyster soup. Baked Cabhage. — Wash and quarter a small cabbage ; put it on in plenty of boiling water, and let it boil furiously {uncovered) 233 WHAT TO EAT — HOW TO SEBVE IT for twenty minutes. By doing this, and having a cup of vinegar on the stove at the same time, you do away with the disagree- able odor which usually accompanies the cooking of cabbage. Drain it when done, and chop it fine ; add to it a tablespoonf ul of butter, one egg beaten light, a scant half cupful of milk, and pepper and salt to taste. Bake in a pudding dish to a good brown. Cup Puddings. — One cup sugar, two ta- blespoonfuls butt

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