Meringue
From The Raleigh cook book, 1907
The sweet liquor which settles at the bottom may be used as a sauce.
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 24. The excerpt below is the record exactly as published.
Meringue.—Beat the whites of the four eggs to a stiff froth with 1 cup of sugar; flavor with 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.