Apple Demandon

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the meringue topping
Base for the meringue
Instructions (5)
  1. Beat the egg whites with a very little finely sifted sugar until they form a very thick froth. This will take about half an hour.
  2. Spread the froth over the apple and custard.
  3. Pile the froth up to some height.
  4. Place in a very quick oven and bake until it is partially of a light brown color.
  5. This dish should be prepared immediately before serving.
Original Text
Apple Demandon. The whites of seven or eight very fresh eggs, put into a flat dish, with a very little finely sifted sugar, and beaten to a very thick froth. It will require to be beaten full half an hour before it becomes of a sufficient substance. It is then to be put over the apple and custard, and piled up to some height; after which place it in a very quick oven, and let it remain till it becomes partially of a light brown colour. It should be done immediately before it is sent up to table.
Notes
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