Iced Meringue. — Boil in a saucepan 1 pint of milk and
half a vanilla bean ; put in a vessel Mb. of powdered
sugar and the yolks of six eggs, and with a spatula mix
thoroughly for ten minutes ; add it to the boiling milk,
stirring for two minutes longer, and pour the whole into
a copper basin, placing it on a moderate stove to heat
for five minutes, stirring at the bottom continually with
the spatula, and being careful not to let it boil. Remove
from the fire, place it on a table, and add immediately f
pint of sweet cream✪ Iced Meringue, mixing it for two minutes ; let it
cool for thirty minutes, strain through a sieve into a freezer,
and freeze. Arrange over each two Meringue shells, so as
to nearly enclose the cream-ice, and send to the table.
Italian Meringues. —Put ljlb. of sugar into a sugar -boiler,
boil to the blow degree (see Sugar-boiling), and place
A
Fig. 1158. Italian Meringues.
the boiler in a large basin of cold water to set the sugar.
Work the sugar with the back part of the bowl of a
table-spoon against the sides of the pan, taking it well
from the bottom ; when nearly transparent, pour in the
well-whipped whites of four eggs, then the juice of one
lemon, and a liqueur-glassful of liqueur✪ Italian Meringues, and mix lightly
but thoroughly. Have ready some strips of paper cut
about 2in. wide, arrange them on a board, put on them
small quantities of the paste taken up with a teaspoon
and made in the form of half eggs (see Fig. 1158, A) and bake
in a moderate oven (with the door open) until they begin
to colour. Take out, turn them off the paper with the
aid of a knife, and they are ready for use. Italian Meringues
require to be dried rather than baked, and therefore the
oven must not be hot enough to colour a piece of white
paper. The paste previous to being used may be coloured
Meringues — continued.
either yellow with saffron, brown with chocolate, or a light
rose pink with a few drops of cochineal. In making these
Meringues more sugar is used than for the ordinary ones,
therefore they do not require to be dredged with sugar
before baking, but if they are required to imitate different
coloured fruits or vegetables, then they must be covered
with the coloured sugars to give the effect. They should
be taken carefully oil' the paper on which they were dried,
and put in the left hand and gently pressed together (see
Fig. 1158, C), or they may be scooped out in the centre (see
Fig. 1158, B), and before being put together they can be filled
with cream, &c., or any kind of preserved fruit, and then
left to harden without any more heat. They may also be
covered with transparent icing by inserting a fork into them
and dipping them in it, but for this they should be dried a
little firmer than for the ordinary Italian Meringues.
Page 516 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Iced Meringue. — Boil in a saucepan 1 pint of milk and half a vanilla bean ; put in a vessel Mb. of powdered sugar and the yolks of six eggs, and with a spatula mix thoroughly for ten minutes ; add it to the boiling milk, stirring for two minutes longer, and pour the whole into a copper basin, placing it on a moderate stove to heat for five minutes, stirring at the bottom continually with the spatula, and being careful not to let it boil. Remove from the fire, place it on a table, and add immediately f pint of sweet cream, mixing it for two minutes ; let it cool for thirty minutes, strain through a sieve into a freezer, and freeze. Arrange over each two Meringue shells, so as to nearly enclose the cream-ice, and send to the table. [illustration: Fig. 1158. Italian Meringues.] Italian Meringues. —Put 1½lb. of sugar into a sugar-boiler, boil to the blow degree (see Sugar-boiling), and place
A
Fig. 1158. Italian Meringues.
the boiler in a large basin of cold water to set the sugar. Work the sugar with the back part of the bowl of a table-spoon against the sides of the pan, taking it well from the bottom ; when nearly transparent, pour in the well-whipped whites of four eggs, then the juice of one lemon, and a liqueur-glassful of liqueur, and mix lightly but thoroughly. Have ready some strips of paper cut about 2in. wide, arrange them on a board, put on them small quantities of the paste taken up with a teaspoon and made in the form of half eggs (see Fig. 1158, A) and bake in a moderate oven (with the door open) until they begin to colour. Take out, turn them off the paper with the aid of a knife, and they are ready for use. Italian Meringues require to be dried rather than baked, and therefore the oven must not be hot enough to colour a piece of white paper. The paste previous to being used may be coloured
Meringues — continued.
either yellow with saffron, brown with chocolate, or a light rose pink with a few drops of cochineal. In making these Meringues more sugar is used than for the ordinary ones, therefore they do not require to be dredged with sugar before baking, but if they are required to imitate different coloured fruits or vegetables, then they must be covered with the coloured sugars to give the effect. They should be taken carefully oil' the paper on which they were dried, and put in the left hand and gently pressed together (see Fig. 1158, C), or they may be scooped out in the centre (see Fig. 1158, B), and before being put together they can be filled with cream, &c., or any kind of preserved fruit, and then left to harden without any more heat. They may also be covered with transparent icing by inserting a fork into them and dipping them in it, but for this they should be dried a little firmer than for the ordinary Italian Meringues.
Records on this page
Iced MeringueItalian Meringues