Meringue of Pears, or Other Fruit

Ingredients

• whites of five eggs
• five tablespoonsful of dry sifted sugar

Method

1. 1

   Fill a deep tart-dish with stewed pears, whisk the egg whites to a solid froth, stir in the sugar, and lay it over the fruit.

2. 2

   Bake in a moderate oven for half an hour.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 427. The excerpt below is the record exactly as published.

whites of five eggs ; stir to them five tablespoonsful of dry sifted sugar, and lay them lightly and equally over the fruit ; put the meringue immediately into a moderate oven, and bake it half an hour. Cherries, bullaces, and damsons, with various other kinds of plums, first either stewed as for compotes (see page 457), or baked with sugar, as for winter use, answer as well as pears for this dish ; which may, likewise, be made of apples, peaches, apricots, or common plums boiled down quite to a marmalade, with sufficient sugar to sweeten them moderately : the skins and stones of these last should be removed, but a few of the blanched kernels may be added to the fruit. Dish filled with stewed pears or other fruit ; whites of eggs, 5 ; pounded sugar, 5 tablespoonsful : baked, ^ hour AN APPLE CHARLOTTE, OR CHARLOTTE DE POMMES. the top with slices of bread dipped in butter, and on these place a dish, a large plate, or the cover of a French stewpan with a weight upon it. Send the Charlotte to a brisk oven for three quarters of an hour should it be small, and for an hour if large. Turn it out with great care, and serve it hot. If baked in a slack oven it will not take MERINGUE OF PEARS, OR OTHER FRUIT

Cook this with the app: pantry check, scaling, and the assistant.