Skip to main content

Apple Meringue Pie

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Apple Meringue Pie

Ingredients

Directions

  1. Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg (if you like stew lemon peel with it for flavor), fill crust and bake till done; spread over the apple a thick meringue, made by whipping to froth whites of three eggs for each pie, sweetened with tablespoon powdered sugar for each egg ; flavor with vanilla, beat until it will stand alone and cover pie three quarters inch thick ; if too thin add a little corn starch. Set back in a quick oven till well "set," and eat cold. In their season substitute peaches for apples, or to make it richer,- after mashing add two eggs and one-fourth cup of butter for each pie, and finish as above.

  2. DRIED APPLE PIE. -

  3. Put apples in warm water and soak over night ; in the morning chop up, stew a few moments in a small amount of water, and while cooking add a sliced lemon, and sugar to taste ; cook half an hour.

  4. PASTRY. 219

Nutrition, whole recipe (rough)

204Calories
7 gProtein
18 gFat
6 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
Lemonjuice of 1 lemon (48ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes