Meringue Pyramid
From The Swedish, French, American cook book, 1918
Serves 4
Serve with apples cooked in sugar, water, lemon juice, and brandy.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 510. The excerpt below is the record exactly as published.
the whites of four eggs to a stiff meringue, adding one tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.