Apple Cream is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apple pulp cooked to a cream with egg whites and sugar that's served cold. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Cream.
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This is a classic recipe for a Victorian version of Apple Cream that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Peel a dozen and a half large apples and boil them to a pulp, then add two pounds of powdered loaf sugar and the whites of three eggs; mix thoroughly together and serve when cold in a dish.
Apples, 18; sugar, 2lb; eggs, 3 whites.
Modern Redaction
Ingredients:
18 large apples, peeled and cored
900g powdered sugar
3 egg whites, beaten
Method:
Bring a large pan of water to a boil, add the apples and continue boiling for about 50 minutes, or until the apples are soft. Drain the apples, return to the pan and add a little of the cooking water. Continue boiling, covered, until the apples break down to a pulp (about 20 minutes). Stir in the sugar until dissolved then take off the heat and allow to cool slightly.
Beat in the egg whites with a whisk and set aside to cool completely. When cold, turn into a serving dish and chill in the refrigerator for at least 3 hours.
Apples, 18; sugar, 2lb; eggs, 3 whites.