Florentine Meringues
From The encyclopaedia of practical cookery, 1892
Serves 8
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 515. The excerpt below is the record exactly as published.
Florentine Meringues. — Cover the bottom of a baking- pan with a sheet of puff paste rolled out very thin, spread some jelly or any kind of preserve over it, and cover all with Meringue-paste mixed with finely-chopped almonds or desiccated cocoa-nut. Sprinkle it all over with caster sugar
Cook this with the app: pantry check, scaling, and the assistant.