Baspberry Meringue
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 100. The excerpt below is the record exactly as published.
Baspberry Meringue. Bake two sponge cakes half an inch thick in jelly- cake tins the size of a dinner-plate, cover the lower one with raspberry jam half an inch thick, place the other on top of the jam ; make a meringue of the whites of three eggs beaten to a stiff &oth with Aree heaping tablespoons of powdered suga
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