Put a dozen good tart apples into cold water, set them over a slow fire.
When soft, drain off the water, pull the skins from the apples, take out
the cores, and lay the apples in a deep dish. Beat the whites of twelve
eggs to a strong froth--put half a pound of powdered white sugar on the
apples, beat them to a strong froth, then add the beaten eggs. Beat the
whole to a stiff snow, then turn it into a dessert dish, and ornament it
with myrtle or box.