Here’s a couple of old apple recipes I found in a vegetarian cookbook that was published in 1918. I think the language in it is really quaint and charming.
Peel and core apples, cook until tender, then rub through a colander. Add sugar and nutmeg to taste. Place in a porcelain kettle and cook until most of the water has evaporated, being careful to prevent burning. To 2 cups of this apple puree add the whites of 4 eggs, beaten very stiff and sweetened with 3 taplaspoons sugar. Mix lightly, fill a pudding dish, sprinkle with equal parts ground nuts and sugar. Bake in a slow oven about twenty minutes. Serve with whipped cream.
Peel and grate aples to make 2 cups. Stir into the beaten whites of 4 eggs. Add sugar to taste and the juice of 1 lemon. Bake twenty minutes in a buttered pudding dish. Serve at once with a custard made as follows:
‘Heat 1 quart milk in a double boiler. Add 2 tablespoons cornstarch dissolved in a little cold milk. Let boil until cornstarch is cooked then remove from the fire. Add the yolks of 4 eggs and 1/2 cup sugar. Flavor with vanilla if desired. Beat until creamy.