Boiled Meringue
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 383. The excerpt below is the record exactly as published.
Boiled Meringue. — Place a saucepan with 1 pound granulated sugar and 7^ pint cold water over the fire, boil the sugar to the fifth degree (see my book Desserts and Salads, recipe 941). Beat the whites of 5 eggs to a stiff broth, add slowly while constantly beating the boiling hot sugar, then remove the egg beater. Place the bowl with meringue in ice water, stir for a few minutes with a wooden spoon, add Y^ teaspoonful vanilla extract
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