Recipe For Making Baked Apples, Creole Style
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 684 of 825.
Core and pare the apples. Put a little sugar, water, and lemon juice into a baking dish with the apples, and bake until tender, but not broken. Remove to a serving-dish, fill the centres with jelly or marmalade and pour the liquid from the baking dish over them. Make a meringue with the whites of two eggs and four tablespoonfuls of sugar and flavor with lemon and vanilla. Press the meringue on to the tops of the apples, using a pastry bag and star tube. Bake in a moderate oven about eight minutes. The apples may be steamed or boiled in a syrup. Garnish with jelly.