Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 33

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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 than ½ pint. When they are tender, take out the peel, beat them into 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 August to March.