Miroton of Apples

Ingredients

• half a dozen finely-flavoured apples
• two tablespoonfuls of sugar
• some powdered cinnamon
• very little water
• a lump of butter the size of an egg
• a spoonful of flour
• another of brandy
• the yolks of three eggs
• the white of one

Method

1. 1

   Pare, core, and slice the apples.

2. 2

   Simmer with water, sugar, and cinnamon until reduced to a pulp.

3. 3

   Mix sugar with water, lemon rind, butter, flour, brandy, and eggs over heat until smooth.

4. 4

   Pour over apples and top with whisked egg whites.

5. 5

   Bake until set.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 157. The excerpt below is the record exactly as published.

half a dozen finely-flavoured apples. Place them in a stewj^an with veiy little water, two table-spoonfuls of sugar, and some powdered cin- namon, and let them simmer very gently until iseduced to a pulp ; lay this smoothly in a dish. Then boil seven or eight lumps of sugar with a tea-cupful of water and the thinly-grated rind of two lemons : add a lump el l)iitter the size of an egg, a sj^oonf ul of flour, another of brandy, the yolks of three eggs, and the white of one. Mix these well over the fire until quite smooth ; pour over the apples ; then whisk to a stiff froth the 3S of the eggs. Put this over th is it is going into the oven ; ba .erve with sifted sugar. Time sr of an hour. Sufficient for fi sons. Probable cost. Is. 3d. Apples, Miroton c Pare and core without di^ finely-flavoured apples; < ratelv thin shces. Place h mne ode- piece APP (23) APP of butter the size of an egg,

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