Meringue
From The "Queen" cookery books: Ices, 1902
Can be used to increase the bulk of whipped cream or added to sorbets.
Presented as published in 1902. 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
Nutrition per serving
147Calories
19 gProtein
17 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories147 kcal
Protein19 g
Carbohydrates17 g
Sugars13 g
Total Fat0 g
Sodium0.1 mg
Potassium0.3 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.7 mg
Water155 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 69. The excerpt below is the record exactly as published.
Meringue. — This is the name given in France to a mixture made by beating the whites of eggs to a stiff froth with a tiny pinch of salt, and a tablespoonful or two of caster sugar for each egg-white ; this is. used sometimes by the unconscientious to increase the l>ulk of whipped cream while sweetening it, and is frequently added to sorbets, as it gives lightness, smoothness, and substance to the ice. It is also added to water ices for the same reason, but in that case is better as Italian Meringue, which is made thus: bod one pound of best cane loaf sugar and a pint of water to the ball, then pour it slowly and gently on the whites of six eggs
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Cook this with the app: pantry check, scaling, and the assistant.