Meringue Cream Tart, No. 2
From Luncheons, 1902
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
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 57. The excerpt below is the record exactly as published.
MERINGUE CREAM TART, No. 2 Make meringue mixture into small kisses, leaving the point left by the tube erect. Spread a layer of cake with jam as in No. 1. Stick a candied cherry
Cook this with the app: pantry check, scaling, and the assistant.