Italian Meringue

Ingredients

• one pound of sugar
• one gill of water
• six whites of eggs

Method

1. 1

   Cook sugar and water to a blow.

2. 2

   Beat egg whites until dry, then pour into cooked sugar while stirring.

3. 3

   Beat until cold to form a smooth meringue paste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 137. The excerpt below is the record exactly as published.

Italian meringue, with whipped cream Coffee DINNER Little Neck clams on half shell Puree of cucumber soup Pompano saute, Bateliere Rissolees potatoes Roast chicken Peas a la Frangaise Lettuce salad Raspberry shortcake with plain cream Coffee Shirred eggs, Amiral. Put two eggs in a buttered shirred egg dish and cook. When nearly done put on top a spoonful of white wine sauce with a little chopped lobster, mushrooms and truffles in it. Finish cooking, and season well with salt and pepper. Puree of cucumbers. Peel four cucumbers, and cut in slices. Put them in a casserole with two quarts of cold water, season with salt, and bring to a boil. Then drain off the water, cool in cold fresh water, and drain again. Put three ounces of butter in a casserole, add the cucumbers, cover, and simmer in the oven for thirty minutes. Then remove from oven, set on top of range, add three spoonfuls of flour, simmer, then add one quart of boiling milk and one quart of chicken broth, and boil for twenty minutes. Strain through a fine sieve, put back in casserole, season with salt, pepper and a pinch of sugar, add two ounces of sweet butter and a cupful of heated cream. When butter is melted add some bread that has been cut in small squares and fried in butter, and serve. Italian meringue. Put one pound of sugar and one gill of water into a copper kettle (copper inside and out) and cook to a blow. (See below). Beat six whites of eggs

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