Recipes > Desserts > Frosted Apples

Frosted Apples


  • 6 large apples
  • 1 pint of water
  • sugar
  • white of 1 egg
  • lemon juice
  • nutmeg


Pare and core the apples. Cover with the water and three tablespoons of sugar; simmer until tender. Remove from the syrup and drain. Wash the parings and let simmer with a little water for one-half hour. Beat the white of the egg to a stiff froth and add one tablespoon of sugar. Coat the top of the apples lightly with the meringue and place in a cool oven to dry. Strain the juice from the parings, add two tablespoons of sugar, return to the fire and let boil for five minutes; add a few drops of lemon juice and a little nutmeg, cool and pour around the apples.


The International Jewish Cook Book (1919).


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