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Apple puree beaten to a froth with egg whites and sugar. Mrs.B garnished hers with preserved Barberries, or strips of bright-coloured jelly.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
(A pretty Supper Dish.)
1401. INGREDIENTS. - 10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon,½ lb. of pounded sugar.
Mode. - Peel, core, and cut the apples into quarters, and put them into a saucepan with the lemon-peel and sufficient water to prevent them from burning, - rather less than½ pint. When they are tender, take out the peel, beat them to a pulp, let them cool, and stir them to the whites of the eggs, which should be previously beaten to a strong froth. Add the sifted sugar, and continue the whisking until the mixture becomes quite stiff; and either heap it on a glass dish, or serve it in small glasses. The dish may be garnished with preserved barberries, or strips of bright-coloured jelly; and a dish of custards should be served with it, or a jug of cream.
Time. - From 30 to 40 minutes to stew the apples.
Average cost, 1s. 6d.
Sufficient to fill a moderate-sized glass dish.
Seasonable from July to March.
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