Bread Meringue

Ingredients

• half a pound of stale bread
• a pint of milk
• two ounces of butter
• the yolks of three eggs
• sugar to taste
• lemon-juice to taste
• a layer of jam
• the whites of three eggs

Method

1. 1

   Boil stale bread in milk, beat with a fork, add sugar, lemon juice, butter, and egg yolks.

2. 2

   Bake in a pie dish, spread with jam, top with beaten egg whites, and bake until brown.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 51. The excerpt below is the record exactly as published.

stard to taste. Cover some well-buttered pieces of toast with the mixture, warm in the oven on a buttered tin for five minutes, and serve immediately. Savoury Toasts. 91 It must be borne in mind that all these toasts must be sent to table as hot as possible. Every detail should be previously prepared, but the actual completion of these little savouries should only take place at the last minute. Also, to insure success, greater care than is usually the case must be taken with the making of the toast. The fire must be absolutely clear and free from smoke, and the piece of bread should be held at some little distance from it, being moved about constantly to insure that crispness and light golden colour which is essential to well-made toast. Afterwards it can be cut into whatever shape desired and stood up on end till wanted, though the sooner it is used the better it will be. In those recipes that direct the bread to be fried, let it be done if possible in butter. Boiling lard may be used for economical purposes, but the result is not so good. On Stale IN some families stale bread seems to accumulate in the most alarming proportions. If made into breadcrumbs, perhaps there is no use for them just when you happen to have them, and the bread, pudding of the average cook is apt to become a trifle monotonous. There are, however, excellent puddings in which breadcrumbs and pieces of bread may find a refuge ; in fact they may be so cunningly con- cealed that their presence will hardly be detected. Here are the recipes : Bread Meringue. — Boil half a pound of stale bread in a pint of milk very slowly in an enamelled saucepan. Then beat it well with a fork, add sugar and lemon- juice to taste, two ounces of butter, and the yolks of three eggs. Mix thoroughly together, turn into a well-buttered pie- dish (a good-sized one), and bake in the oven till brown. Then spread over it a layer of jam, and pile on the top the whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.