| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Dutch | Penndutch, Fruits | 1 | Servings |
INGREDIENTS
| 2 | c | Apple, stewed, hot |
| 1/4 | c | Sugar |
| 3 | Egg, separated | |
| 2 | tb | Butter |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Cinnamon |
| 1 | tb | Lemon juice |
| 1/4 | c | Powdered sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
Combine the stewed apples, sugar, butter, lemon juice and spices and mix well. Beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered baking dish and bake at 400-F about 15 minutes. Remove from oven and cover with a meringue made by beating the egg whites stiff, adding to them the powdered sugar and vanilla after partially beaten. Return to oven and bake at 325-F to brown the meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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