Meringue
From A textbook of domestic science for high schools, 1913
If cooked quickly and too long, meringue is tough.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 67. The excerpt below is the record exactly as published.
meringue. Meringue Whites of 2 eggs A few drops of lemon 4 tb. powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.