Lemon Meringue
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve hot or cold.
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 303. The excerpt below is the record exactly as published.
Lemon Meringue. — Soak 2 breakfast-cupfuls of stale breadcrumbs in Iqt. of new milk, then mix with them 1 breakfast-cupful of sugar, the yolks of four eggs, and the grated rind of one Lemon. Beat these ingredients till light, then pour into a buttered baking-dish, and bake like a custard, spreading some fruit jelly over the meringue. Beat the whites of the four eggs together with 4 table- spoonfuls of caster sugar and the juice of one Lemon
Cook this with the app: pantry check, scaling, and the assistant.