The following recipe comes from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations (including this one!).
Codle six or eight large fine apples when cold, peel and core them, rub the pulp thro’ a sieve, then beat it up with fine sifted sugar to your taste, beat the whites of 4 eggs with orange water in a separate basin till it is as froth. then mix it with your apples a little at a time beat all together, put it on cream, or if you please a custard.—
- 4 Egg Whites*
- 1 Teaspoon Orange Flower Water (or vanilla, if you prefer)
- 3 Cups Applesauce Sweetened to Your Taste
- 1 1/2 Cups Heavy Cream