Dessert
Apple meringue pudding
Marion Harland’s original method for Apple meringue pudding, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Four cupfuls of well-sweetened apple sauce, run through a colander and beaten with an egg-whisk until light and creamy.
- One cupful of fine bread-crumbs;
- three eggs;
- one glass of sherry;
- one tablespoonful of butter (melted);
- juice of a lemon and half the grated rind;
- Mix crumbs, apple sauce and melted butter well together, add the seasoning, the lemon, and finally the beaten yolks of the eggs.
- Beat hard for one minute, turn into a buttered pudding-dish and bake, covered, for half an hour.
- Draw to the oven door and spread with a meringue made of the stiffened whites of the eggs.
- Eat ice-cold with cream.
Historical transcription
Source method
- 1
Four cupfuls of well-sweetened apple sauce, run through a colander and beaten with an egg-whisk until light and creamy. One cupful of fine bread-crumbs; three eggs; one glass of sherry; one tablespoonful of butter (melted); juice of a lemon and half the grated rind; mace and cinnamon to taste. Mix crumbs, apple sauce and melted butter well together, add the seasoning, the lemon, and finally the beaten yolks of the eggs. Beat hard for one minute, turn into a buttered pudding-dish and bake, covered, for half an hour. Draw to the oven door and spread with a meringue made of the stiffened whites of the eggs. Eat ice-cold with cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.