Eioe Meringue
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 100. The excerpt below is the record exactly as published.
Eioe Meringue. Boil a teacup of rice ; whilst hot stir in a quarter of a pound of butter ; let it cool, then add half a teacup of powdered sugar and a quart of milk ; beat the yolks of four eggs and stir them in, flavor with the grated rind of a lemon ; butter a pudding- dish, pour in the rice, bake half an hour in a hot oven ; make a meringue with the whites of four eggs, beaten with half a pound of powdered sugat and the juice of a lemon, pour it over the rioe and shape with a spoon ; brown slightly in a hot oven. PASTRY, PUDDINQ8, Se. 20» g^ Blano-mange. iWJ^ Soak lialf a box of gelatine in oold water enongh to oo^er it; ii%, bring to a boil a qaart of oream and a pint of milk, add the ^: gelatine ; let it boil gently a few minntes, then add half a p^und I'.- of sifted sugar and two teaspoons of vanilla extract; give a boii Kit ^P *^^ P^^"^ ^^^ moulds. This quantity makes two medium* ^^ Biied forms. To be eaten with oream. Almond Blanc-mange. Blanch, dry and pound in a mortar two ounces of almonds, using a little rose-water in pounding them to prevent their oiling. Put an ounce of isinglass in half a pint of new milk, and dis- solve it over the fire with a piece of vanilla bean. When dis- solved, strain out the bean, and add an ounce of butter, the almond paste, and a quart of cream ; boil it twenty minutes, and add half a pound of powdered sugar
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