Cream (Apple)
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 12 apples
- 0.5 lb white sugar
- 2 eggs
Instructions
- Boil twelve apples until very soft.
- Mix the pulp with half a pound of white sugar.
- Whip the whites of two eggs to a stiff froth.
- Add the beaten egg whites to the apple and sugar mixture.
- Beat all together well.
- Heap the mixture on a glass dish.