Abricots Meringues
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 426. The excerpt below is the record exactly as published.
ABRICOTS MERINGUES Spread a layer of vanilla-flavoured sweet rice on a dish, and set some poached half-apricots thereon. Cover with ordinary meringue ; shaping the latter like a dome or a Charlotte ; decorate with the same meringue; sprinkle with icing sugar, and place the dish in the oven in order to slightly cook the meringue. On withdrawing the dish from the oven, garnish the decorative portions alternately with apricot and red-currant jam
Cook this with the app: pantry check, scaling, and the assistant.