Dinner
Apple puff
Apple puff, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and grate enough apples to make two cupfuls.
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.
- Peel and grate enough apples to make two cupfuls.
- Beat the whites of five eggs very stiff with four tablespoonfuls of powdered sugar;
- stir in quickly the grated apples, and two teaspoonfuls of lemon juice.
- Turn into a pudding-dish and bake for half an hour.
Historical transcription
Source method
- 1
Peel and grate enough apples to make two cupfuls. Beat the whites of five eggs very stiff with four tablespoonfuls of powdered sugar; stir in quickly the grated apples, and two teaspoonfuls of lemon juice. Turn into a pudding-dish and bake for half an hour. Eat as soon as baked with a hot custard sauce.
Nutrition pending
No invented nutrition numbers.
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