Apple Meringue Pudding

Pouding Meringue au Pommes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Apples
  • 3 Tablespoonfuls of Powdered White Sugar
  • A Tablespoonful of Butter
  • ¼ Teaspoonful Each of Nutmeg, Mace, Allspice and Cinnamon, Grated
  • A Spoonful of Vanilla Essence


Stew the apples according to recipe, and while the Apples are boiling, stir in the butter and the spices. Then take from the fire, and add the well-beaten yolks of the eggs. Beat all very light, and put into a buttered dish and bake for fifteen minutes in the oven. Then cover with a Meringue made of the whites of the eggs, the Vanilla Essence and the powdered white sugar, beaten to a stiff froth. Bake to a light brown, and serve cold with fresh milk or cream.

Peach Meringue Pudding, Cherry Meringue Pudding, Pear Meringue Pudding, Orange Meringue Pudding, Strawberry Meringue Pudding, Blackberry Meringue Pudding and Fig Meringue Pudding are made in the same way, only the Figs must not be overripe when cooked.

The same fruits may be made into Plain Pudding by following the first recipe. All are most excellent, and in their season these fruits are so cheap in our clime that there is no reason why the poorest may not enjoy these delightful desserts.