vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Meringue Shells
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
Nutrition per serving
956Calories
16 gProtein
229 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories956 kcal
Protein16 g
Carbohydrates229 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium5.7 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 176. The excerpt below is the record exactly as published.
half a pound of granulated sugar. Beat the whites of two eggs to a very stiff froth and add the sugar by degrees, cutting the whites down and folding them over. When the granulated sugar is mixed in, add four tablespoons of powdered sugar. Put your apples in a baking dish, fili the centres with straw- berries which bave been sprinkled with powdered suirar. When the apples are fiUed with the Btrawberrks. cover each one with meringue. Put them in a slow oven for thirty minutes or more to color them a ligbt brown. Do not take them out till they are thoroughly dry. Should the oven be too hot, the meringue will spoil. Take them from the oven, and when thoroughly cold with a long-bladed knife turn the shells appiè side up. Whip a pint of rich cream, put it in a pastry bag, and form a rosette on each appiè. Mount a strawberry on top and serve on fancy papers. The syrup the apples were cooked in may be used for bread pudding, sauces, baked apples, or deep appiè pie. MEBINOUE 8HRLLB FILLED WITH FISTACKIO CREAM. Taetag pagt 3tO. OBANOE BA8KBT8 FILLED WITH JELLY. GOLD PUDDINGS, CBEAM8, MSRINQUKB, AND ICM8 821 Boiled Merinffue Sheila Boil half a pound of granulateci sugar and a quarter of a pint of water for ten minutes until they form a large ball. Tou test the sugar by dipping a spoon in cold water and then taking a little of the boiled sugar and dropping it into a bowl of cold water. Then by taking the sugar between your fingers if you find it forms a ball, it has cooked to the right degree. Add the well-beaten whites of three egg
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Cook this with the app: pantry check, scaling, and the assistant.