Apple Cream (1)

Boil twelve large apples in water till soft, take off the peel, and press the pulp through a hair sieve upon half a pound of pounded loaf sugar; whip the whites of two eggs, add them to the apples, and beat all together till it becomes very stiff, and looks quite white. Serve it heaped up on a dish.

Apple Cream (2)

Peel and core five large apples; boil them in a little water, till soft enough to press through a sieve; sweeten, and beat with them the whisked whites of five eggs. Serve it with cream poured round it.