Danish Meringue
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 131. The excerpt below is the record exactly as published.
Danish Mleringue. Some Preserves, a little Eed Currant Jelly, a little Sugar, J lb. Gelatine, Whites of 2 Eggs, some chopped Almonds. Dissolve the gelatine in a little water, add a spoonful of red currant jelly to colour, and stir till it boils. Take a sixpenny sponge- cake and dig out a large part of tlie centre and fill with apricot jam. Beat the two whites, and mix with a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.