| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | German | Desserts, German | 4 | Servings |
INGREDIENTS
| 3 | lg | Tart apples, peeled, cored and sliced |
| 3 | Egg whites | |
| Grated peel of 2 lemons | ||
| 6 | tb | Sugar |
| 1/4 | l | White wine (1 cup plus 1 Tbsp) |
| For baking: | ||
| 30 | g | Butter (2 Tbsp) |
| 2 | tb | Sugar |
INSTRUCTIONS
Central Swabia In the wine, stew the apples until tender and mushy. Force through a sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites to stiff peaks and then carefully fold into the apple mixture. Fill the whole into a buttered ovenproof dish (Jena Glass*), dust with 2 tablespoons sugar, and slowly bake at 250 degrees F for about half an hour. Serves 4. ((*Note: Jena Glass is similar to Pyrex. K.B.)) From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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