Florentine Meringue
From Cooking for profit, 1886
Serves 8
Meringue can be made with gelatine instead of egg whites.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 218. The excerpt below is the record exactly as published.
Florentine Meringue. Roll out a sheet of puff paste thin and cover a baking pan bottom with it, spread jelly or preserves upon it and bake. Whip up some meringue and mix in chopped almonds or desiccated cocoanut and spread that on top of the florentine, sift sugar on top
Cook this with the app: pantry check, scaling, and the assistant.