Meringue Kisses
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 519. The excerpt below is the record exactly as published.
Meringue Kisses. — (1) Whisk the whites of two eggs to as stiff a froth as possible, then beat in very gradually, 1 teaspoonful at a time, M^- of powdered white sugar, add 6 drops of essence of lemon, and beat all very hard. Take a square tin pan, lay a wet sheet of paper at the bottom, and drop on to it, at equal distances, small spoonfuls of still" red-currant jelly
Cook this with the app: pantry check, scaling, and the assistant.