Apple Snow is a light, fluffy alternative to heavier puddings or ice cream. Our recipe source dated from 1921, but recipes for Apple Snow go back much further and “snow” style puddings date back as early as the 16th century.
This recipe calls for raw egg whites. If you need to avoid raw eggs for health reasons or are not comfortable consuming them, whipping cream can be substituted (about 2 Tbs.).
Apple Snow - 1921
Apple Snow is a light, fluffy alternative to heavier puddings or ice cream.
Ingredients
- 5 Apples (peeled, cored, and cut in quarters)
- 1 cup Sugar
- 1 Egg (separated)
- 2 Tbs Lemon Juice
Instructions
- In a large heavy pan boil apples in enough water to cover for 15-20 minutes or until apples are soft.
- Transfer apples to a large, deep mixing bowl, mash, and allow to completely cool.
- Once cool add egg white, sugar, and lemon juice and whip with whisk, hand beater (egg beater) or electric mixer until mix has tripled in size. Serve immediately.
Notes
Adapted from a recipe in The Pilgrim Cook Book (1921 edition)
Serving Suggestions for Apple Snow
+ Add 1 Tbs of ground cinnamon during whisking or as garnish when serving
+ Drizzle with caramel sauce for a caramel apple variation
+ Spoon on top of an appletini
Source
Adapted from a recipe in The Pilgrim Cook Book (1921 edition) – Available on the Internet Archive
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