One can easily imagine the abundant fruit from Steventon’s gardens being used to create this light and airy dessert. Elizabeth Raffald offers a similar dish in her book, The Experienced English Housekeeper, and closes with this final suggestion, “Lay it upon a china dish, and heap it up as high as you can, and set round it green knots of paste, in imitation of Chinese rails; stick a sprig of myrtle in the middle of the dish, and serve it up. It is a pretty corner dish for a large table.” Apple Snow Core and pare a lb of apples boil or steam them until tender and put them on a strainer to drain—add six oz of find loaf sugar and two whites of eggs whipt to a froth by itself—whip up the apples also separately them put altogether and whisk it up for a full hour until it looks like snow. Martha Lloyd 3-4 medium sized Apples 80-120 ml / 4-6 oz / ½-¾ cup White Sugar Two Egg Whites or Meringue Powder equivalent Peel and core your apples and place them in a saucepan with 1 cup of water. Boil covered over a medium heat for 15 – 20 minutes or until they are very soft. Turn them out into a strainer to drain. While your apples are boiling, whip two egg whites until stiff peaks form. Recently experts have begun to advise against consuming raw eggs. For this reason, meringue powder maybe used instead. Follow the instructions
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