
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
put through chopper
beat two egg whites until stiff
fold into the combined fruit and nuts
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serve with whipped cream and cherries
Modern guidance to help you succeed with this vintage recipe
The natural pectin in raw grated apples provides structure when combined with beaten egg whites, creating a stable foam without cooking. The dates contribute natural sugars that help stabilize the meringue while their sticky texture binds the mixture. Folding rather than stirring preserves the air bubbles in the egg whites, creating a light, mousse-like texture that contrasts beautifully with the chunchy nuts.
The dates and nuts can be chopped up to 2 days ahead and stored in an airtight container at room temperature. However, this dessert must be assembled immediately before serving as the egg white foam will deflate and the apples will oxidize within 30 minutes of preparation.
This dessert is not suitable for storage due to the raw egg whites and fresh apples. It should be consumed immediately after preparation for food safety and optimal texture. Raw egg whites pose a salmonella risk and the mixture will separate and weep if refrigerated.
AI-generated tips from Chef Cecil's culinary database
The dates and nuts can be chopped up to 2 days ahead and stored in an airtight container at room temperature. However, this dessert must be assembled immediately before serving as the egg white foam will deflate and the apples will oxidize within 30 minutes of preparation.
This dessert is not suitable for storage due to the raw egg whites and fresh apples. It should be consumed immediately after preparation for food safety and optimal texture. Raw egg whites pose a salmonella risk and the mixture will separate and weep if refrigerated.