Iced Meringue

Ingredients

• 1 pint of milk
• half a vanilla bean
• Mb. of powdered sugar
• the yolks of six eggs
• f pint of sweet cream

Method

1. 1

   Boil milk and half a vanilla bean.

2. 2

   Mix powdered sugar and yolks of eggs for ten minutes, add to boiling milk, stir for two minutes, then heat for five minutes without boiling.

3. 3

   Remove from fire, add sweet cream, mix for two minutes, let cool for thirty minutes, strain into a freezer, and freeze.

4. 4

   Arrange over Meringue shells.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 516. The excerpt below is the record exactly as published.

Iced Meringue. — Boil in a saucepan 1 pint of milk and half a vanilla bean ; put in a vessel Mb. of powdered sugar and the yolks of six eggs, and with a spatula mix thoroughly for ten minutes ; add it to the boiling milk, stirring for two minutes longer, and pour the whole into a copper basin, placing it on a moderate stove to heat for five minutes, stirring at the bottom continually with the spatula, and being careful not to let it boil. Remove from the fire, place it on a table, and add immediately f pint of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.