Italian Meringues
From The encyclopaedia of practical cookery, 1892
Serves 8
These require to be dried rather than baked.
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 516. The excerpt below is the record exactly as published.
Italian Meringues. —Put ljlb. of sugar into a sugar -boiler, boil to the blow degree (see Sugar-boiling), and place A Fig. 1158. Italian Meringues. the boiler in a large basin of cold water to set the sugar. Work the sugar with the back part of the bowl of a table-spoon against the sides of the pan, taking it well from the bottom ; when nearly transparent, pour in the well-whipped whites of four eggs, then the juice of one lemon, and a liqueur-glassful of liqueur
Cook this with the app: pantry check, scaling, and the assistant.