Meringue
From Miss Parloa's kitchen companion, 1887
Serves 1
Use one tablespoon of sugar for each egg white. The meringue should be light, firm, and comparatively dry.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 466. The excerpt below is the record exactly as published.
the flavor, if there be any. This also must be beaten in. When done, the meringue should be light, firm, and comparatively dry. Use one table-spoonful of sugar to each white of an egg
Cook this with the app: pantry check, scaling, and the assistant.