Meringue Shells
From Foods, their selection and preparation, 1935
The sides of the shells should be built up with several layers of meringue.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 307. The excerpt below is the record exactly as published.
Meringue Shells • These are made from a hard meringue for ice cream or fruit, or fruit mixed with ice cream, or whipped cream. Meringue Shells. With a tablespoon or a pastry tube, shape rounds of meringue three or four inches in diameter on brown paper on a baking sheet. The sides of the shells should be built up to a height of about one and a half inches
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