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Meringue Cakes
From The encyclopædia of practical cookery, 1890
Serves 2
Sprinkle sifted sugar over icing before returning to the oven.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 11. The excerpt below is the record exactly as published.
Meringue Cakes. — Make a sponge Cake of the following : Jib. of finest caster sugar and the whites of ten eggs well For details respecting Culinary Processes, Utensils, Sauces, i fee., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 245 Cakes — continued. beaten together until the sugar is quite dissolved, then add Jib. of butter warmed to melting, 1 gill of milk, Jib. of flour, and 1 teaspoonful of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.