.Beat the egg white until foamy, 50 turns of handle of rotary beater. Add
the water, salt, vanilla, and beat an additional 100 turns with rotary beater.
Add sugar and beat 50 turns with rotary beater. {Note. The sugar may be
added gradually. If added in this manner, the amount of beating after addition
of salt should be shortened. Ask instructor for directions. Change or adapt
the extent of beating to suit the type of beater used, whether water is added,
and the consistency of the egg white.) The above quantity of meringue should
give enough for 4 pies about 6 inches in diameter. The meringues should be
between ^ and 1^ inches in depth. Bake pastry. Fill shells with chocolate,
lemon, or butterscotch filling as desired. Spread the meringue carefully over
the filling to the edge of the crust, leaving it somewhat rough over the top.
The meringue may be placed on a hot or cold filling. However, if added to a
cold filling the time for baking will be longer, especially at the lower tempera-
tures. When possible keep portions of the pie over night to observe the extent
of leakage of the meringue.
A. Temperature of baking.
1. Bake at 230° C. (446° or 450° F. may be used) for 4 minutes.
2. Bake at 215°C. (420° or 425°F. may be used) for 6 minutes.
3. Bake at 200°C. (392° or 400°F. may be used) for 8 minutes.
4. Bake at 185°C. (365°F. or 375°F. may be used) for 12 to 15 minutes.
5. Bake at 170°C. (338°F. or 350°F. may be used) for 15 to 20 minutes.
6. Bake at 155°C. (311°F. or 300°F. may be used) for 25 to 30 minutes.
B. Amount and kind of sugar.
Bake at temperature found best under A.
1. Use 1 tablespoon (12.5 grams) sugar per egg white.
2. Use ly2 tablespoons (18.5 grams) sugar per egg white.
3. Use 2 tablespoons (25 grams) sugar per egg white.
4. Use 2y2 tablespoons (31 grams) sugar per egg white.
5. Repeat B3, substituting powdered sugar for the granulated sugar.
6. Use 1 tablespoon honey or sirup per egg white.
C. Extent of beating after sugar is added.
386 EGG COOKERY
Bake at temperature found best under A and use amount of sugar found
best under B.
1. Beat 25 turns of handle of rotary beater after sugar is added.
2. Beat 50 turns after sugar is added.
3. Beat 75 turns after sugar is added.
4. Beat 100 turns after sugar is added.
5. Fold in sugar with spatula, using 50 folds.
D. Time of adding sugar to egg white.
Bake at temperature found best under A and use amount of sugar found
best under B. Beat until foamy, add sugar and cook as indicated.
1. Add sugar and water (if used) at first and beat until shiny and stiff.
Beat 200 turns of beater handle. Remove ^ of mixture for Dl.
2. Beat the mixture remaining from Dl 250 turns of the beater handle.
Remove ^4 oi original mixture for part 2.
3. Beat the meringue remaining from D2 300 turns. Use 34 of the original
mixture for part 3.
4. Beat the remaining meringue 300 turns.
Repeat the above series. Beat egg white until foamy. Add water (if used)
and start adding sugar gradually. Beat until stiff.
E. Amount and kind of liquid.
Bake at temperature found best under A.
1. Do not add liquid to egg white.
2. Use 1 teaspoon of water for the full recipe.
3. Use 2 teaspoons of water for the full recipe.
4. Repeat E2 using lemon juice.
Angel Cakes
Experiment 69.
To determine the factors that affect the texture of angel cake.
Standard recipe:
Page 312
Presented as published in 1932. 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
A modernized reading is not available for this page yet. You are seeing the original text.
.Beat the egg white until foamy, 50 turns of handle of rotary beater. Add
the water, salt, vanilla, and beat an additional 100 turns with rotary beater.
Add sugar and beat 50 turns with rotary beater. {Note. The sugar may be
added gradually. If added in this manner, the amount of beating after addition
of salt should be shortened. Ask instructor for directions. Change or adapt
the extent of beating to suit the type of beater used, whether water is added,
and the consistency of the egg white.) The above quantity of meringue should
give enough for 4 pies about 6 inches in diameter. The meringues should be
between ^ and 1^ inches in depth. Bake pastry. Fill shells with chocolate,
lemon, or butterscotch filling as desired. Spread the meringue carefully over
the filling to the edge of the crust, leaving it somewhat rough over the top.
The meringue may be placed on a hot or cold filling. However, if added to a
cold filling the time for baking will be longer, especially at the lower tempera-
tures. When possible keep portions of the pie over night to observe the extent
of leakage of the meringue.
A. Temperature of baking.
1. Bake at 230° C. (446° or 450° F. may be used) for 4 minutes.
2. Bake at 215°C. (420° or 425°F. may be used) for 6 minutes.
3. Bake at 200°C. (392° or 400°F. may be used) for 8 minutes.
4. Bake at 185°C. (365°F. or 375°F. may be used) for 12 to 15 minutes.
5. Bake at 170°C. (338°F. or 350°F. may be used) for 15 to 20 minutes.
6. Bake at 155°C. (311°F. or 300°F. may be used) for 25 to 30 minutes.
B. Amount and kind of sugar.
Bake at temperature found best under A.
1. Use 1 tablespoon (12.5 grams) sugar per egg white.
2. Use ly2 tablespoons (18.5 grams) sugar per egg white.
3. Use 2 tablespoons (25 grams) sugar per egg white.
4. Use 2y2 tablespoons (31 grams) sugar per egg white.
5. Repeat B3, substituting powdered sugar for the granulated sugar.
6. Use 1 tablespoon honey or sirup per egg white.
C. Extent of beating after sugar is added.
386 EGG COOKERY
Bake at temperature found best under A and use amount of sugar found
best under B.
1. Beat 25 turns of handle of rotary beater after sugar is added.
2. Beat 50 turns after sugar is added.
3. Beat 75 turns after sugar is added.
4. Beat 100 turns after sugar is added.
5. Fold in sugar with spatula, using 50 folds.
D. Time of adding sugar to egg white.
Bake at temperature found best under A and use amount of sugar found
best under B. Beat until foamy, add sugar and cook as indicated.
1. Add sugar and water (if used) at first and beat until shiny and stiff.
Beat 200 turns of beater handle. Remove ^ of mixture for Dl.
2. Beat the mixture remaining from Dl 250 turns of the beater handle.
Remove ^4 oi original mixture for part 2.
3. Beat the meringue remaining from D2 300 turns. Use 34 of the original
mixture for part 3.
4. Beat the remaining meringue 300 turns.
Repeat the above series. Beat egg white until foamy. Add water (if used)
and start adding sugar gradually. Beat until stiff.
E. Amount and kind of liquid.
Bake at temperature found best under A.
1. Do not add liquid to egg white.
2. Use 1 teaspoon of water for the full recipe.
3. Use 2 teaspoons of water for the full recipe.
4. Repeat E2 using lemon juice.
Angel Cakes
Experiment 69.
To determine the factors that affect the texture of angel cake.
Standard recipe: