Recipes > Desserts > Apple la Neige

Apple la Neige


  • 6 large tart apples
  • peel of 1/2 lemon
  • 1/2 cup water
  • 1/2 cup sugar
  • whites of 6 eggs
  • lady fingers
  • currant jelly


Pare, core and cut into quarters the apples; put them in saucepan with the peel, and water and cover and stew till the apples fall apart; then press them through a coarse sieve or colander (the former is the best), add the sugar and set aside; when cold beat the whites to a stiff froth, slowly add the apple sauce and continue the beating for 1/2 hour; heap it on a glass dish, set lady fingers divided in two all around the dish with bits of currant jelly between and serve with the following sauce:


  • yolks of 6 eggs
  • 4 tablespoonfuls sugar
  • 1 teaspoonful vanilla extract
  • 1 pint cold milk


Stir the yolks with the sugar and vanilla extract to a cream; add slowly the cold milk and serve with the above dish. This is a pretty supper dish and a nice dessert. This dish may be made of peaches or cranberries the same way.


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Desserts and Salads (1920).

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