Cream Meringues
From The encyclopædia of practical cookery, 1890
Serves 6
Avoid exposing meringues to high heat.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 547. The excerpt below is the record exactly as published.
Cream Meringues. — (1) Take the whites of six eggs, and whip them to a white froth, and until they are very light and dry; then mix in |lb. of caster sugar quickly but gently. Take some paraffin-paper, and spread it over three boards, about 9in. by 12in. in measurement ; next with a spoon take the mixture out and drop it in oblong shapes on to the paper, say about twelve on each piece. Put them into a warm place or closet to dry for two hours ; then take them from the board, and remove the soft part with a spoon. In the meantime take 1 breakfast-cupful of Cream, and season it with 1 table-spoonful of wine or a little vanilla
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