Meringue Border a la Ericsson Hammond

Ingredients

• the whites of four eggs
• sugar

Method

1. 1

   Beat egg whites to stiff meringue, add sifted sugar gently.

2. 2

   Oil a form, spread meringue, bake in a slow oven until dry.

3. 3

   Decorate with meringue roses if desired.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 104. The excerpt below is the record exactly as published.

Meringue Border a la Ericsson Hammond]. Clip four pieces of paper, size wanted for the house, two sides and two ends; cut the top of the ends in a pyramid shape; form the roof, then make two pieces of paper to cover the roof, the length of the side of the house and the height of the pyramid. Oil the pieces of paper and spread them with a half-inch thickness of meringues, also make a small window at the end of the pyramid and two down below, then two at the back of the house and one at each side of the door as when it gets filled with the ice cream the windows will show. Put them in the oven to dry [be careful not to bake as then they will puff and break] and when they begin to dry and hold together, remove the paper, leave on a baking sheet until it is hard, then put the walls together with some meringue and leave until it gets hard; put meringue in a paper bag that holds a fancy tube and decorate the house as around the windows, corners, and roof, according to taste. When ready to serve lift it on a platter and fill it with strawberry ice cream in the form of a roof so as to form the roof of the house; put both sides of the roof together and decorate with little meringues on top to form the chimney and also with meringues for a stoop. Garnish around with fresh strawberries and spun sugar. Brick Ice Cream with Raspberry Ice a la Favorita Tablette de Creme glacee aux Framboises a la Favorite Make a French ice cream from one pint of heavy cream; add one pint of milk, sweeten it with a small cup of sugar; put it in the Copyright, 1924, by Mrs. Ericsson Hammond {Upper) MERINGUE BORDER WITH FLOWERS A LA ERICSSON HAMMOND {Lower) MERINGUE BORDER A LA ERICSSON HAMMOND MRS. ERICSSON HAMMOND’S COOK BOOK 137 freezer and add to it two unbeaten whites of eggs. Pack it in ice and salt and freeze it slowly until it gets hard, then open the freezer; divide the ice cream in four. Put the brick form on chopped ice and put a layer at the bottom of it with raspberry ice; put one part of the ice cream in a saucepan, flavor it with vanilla; fill this vanilla ice cream on top of the raspberry ice cream about three-quarters inch in thickness, then put another part of the ice cream in a saucepan, color it pink and flavor it with strawberry; put the same thickness layer of this on top of the vanilla ice cream; take the third part of the ice cream, flavor and color it with orange and put that on top of the strawberry; the last part of the ice cream flavor with about two teaspoonfuls of dis¬ solved chocolate and put that on top of the orange. Pistachio or other flavors can be used in place of those mentioned. Pack it in salt and ice and freeze until ready to serve, then turn out on a platter and slice it in about one-inch thick slices across. Garnish it with spun sugar and serve with fancy cakes. Raspberry Ice. To two cups of the raspberry syrup add two cups of water, color it a trifle with the fruit coloring; flavor it with the juice of a lemon and a spoon of brandy if such is at hand. Put it in a freezer, pack in ice and salt; let it freeze from one to two hours [do not stir it]. During the time of freezing take the cover off and with a spoon stir it around twice. Meringue Border a la Ericsson Hammond Bor dure de Meringue a V Ericsson Hammond Beat the whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.