| 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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