Recipes > Desserts > Floats > Apple Float

Apple Float


  • 12 apples, pared and cored
  • 1 1/2 pounds of sugar
  • 1 large lemon
  • 1 ounce of gelatine


Put the apples on with water enough to cover them and let them stew until they look as if they would break; then take them out and put the sugar in the same water; let the syrup come to a boil, put in the apples and let them stew until done through and clear; then take them out, slice the lemon into the syrup and add gelatine dissolved in a pint of cold water. Let the whole mix well and come to a boil; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream.

Or you may change the dish by making a soft custard with the yolks of four eggs, three tablespoonfuls of powdered sugar and a scant quart of milk. When cold, spread it over the apples. Whip the whites of the egg, flavor with lemon and place on the custard. Color in the oven.


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The White House Cookbook (1887).

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