Italian Meringue
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 100. The excerpt below is the record exactly as published.
Italian meringue, turn into a mould and pack in ice and salt for two or three hours. This cream requires a little longer to freeze than the other creams. ITALIAN MERINGUE. Whip whites of eggs to a stiff froth ; beat into them slowly some boiling syrup cooked to the ball
Cook this with the app: pantry check, scaling, and the assistant.