Take 2lb. of apples, 6oz. sugar, 4 eggs, and 1 pint of milk. Peel, core and slice the apples, and stew them with 4oz. of sugar and 3 tablespoonfuls of water until tender; then beat to a pulp. Bring the milk nearly to boiling point and put in remainder of the sugar and beaten yolks of the eggs. Stir and cook until mixture thickens, but do not let it boil. Whisk whites of eggs to a stiff froth, and sweeten with a little castor sugar. Place apple pulp at bottom of a piedish and pour custard on top and cover lightly with white of eggs. Sprinkle with castor sugar and bake in moderately cool oven until meringue hardens and acquires a little color.
Peel, core and slice the apples, and