Meringue Custard
From The Pattern cook-book, 1890
Serves 1
Ensure the meringue is browned delicately.
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 Pattern cook-book (1890) by Butterick Publishing Company, page 211. The excerpt below is the record exactly as published.
MERINGUE CUSTARD. This is made the same as soft custard. When the cus- CUSTARDS, CREAMS, AND GELATINE JELLIES. 483 taid is made, set it aside in a rather small dish to cool, .Beat the whites of the eggs stiff, add to them two table- spoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.