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📝 Description
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🥘 Ingredients
10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, 1/2 lb. of pounded sugar.
👨🍳 Method
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 1/2 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Apple Snow this week, drawn in by the promise of a retro dessert that didn't require a kitchen full of fancy equipment. I found the process surprisingly straightforward for a Victorian recipe, with the most time-consuming part being the stewing of the apples. I was delighted to discover that the apple pulp, once beaten with the egg whites, created a delightful, marshmallow-like texture — a detail I hadn't anticipated. The lemon rind added a subtle brightness that balanced the sweetness perfectly. This dessert is a gem for the weeknight cook looking to impress with minimal effort. The use of simple, inexpensive ingredients makes it an excellent choice for those watching their budget. I served it in small glasses, as suggested, and it was a hit at the dinner table. The next time I make it, I'll try adding a dollop of whipped cream on top for an extra touch of indulgence.
