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Dutch Apple Marlow

A historical recipe from To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959).

A historical recipe

To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959). Project Gutenberg eBook #64687.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959). Digitised by Project Gutenberg, eBook #64687 (https://www.gutenberg.org/ebooks/64687). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • ⅔ Cup CINNAMON CRISP crumbs

Method

  1. 16 marshmallows 1 cup apple sauce ⅓ cup water ⅛ teaspoon nutmeg 1 teaspoon grated lemon rind 1 cup whipped cream ⅔ Cup CINNAMON CRISP crumbs In top of double boiler, heat marshmallows, apple sauce and water.
  2. Stir frequently and cook until smooth.
  3. Add nutmeg and lemon rind;
  4. chill until slightly thickened.
  5. Whip cream and fold into chilled apple sauce mixture.
  6. Line a 1 qt.
  7. refrigerator tray with ⅓ cup CINNAMON CRISP crumbs.
  8. Pour in cream and apple sauce filling.
  9. Sprinkle top with remaining ⅓ cup CINNAMON CRISP crumbs.
  10. Freeze until firm.
  11. Cut in squares to serve or pile by spoonfuls in sherbet glasses.