Meringue for Pies and Puddings
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
If pie mixture is hot, a few seconds under flame will cook.
Presented as published in 1915. 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 Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 23. The excerpt below is the record exactly as published.
eringue — For Pies and Puddings. Whites 2 eggs, beaten very stiff 2 Tb. powdered sugar, added very slowly while beating 1/2 T. vanilla extract, or 1/2 Tb. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.