Apple Cream
325. Stew half a dozen tender apples, mash them to a pulp; whisk the whites of six eggs till they are very light, and as soon as the apples are cold add them to the eggs with five ounces of pulverized loaf sugar. Whisk the whole till it will stand up when placed on a dish.
Serve it with sweetened cream flavored with lemon, vanilla, or wine.