Meringue Torte
From Foods, their selection and preparation, 1935
The sides should be built up to a height of about one and a half inches.
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 Torte. This pie-size meringue is bake f in a buttered spring-pan or is shaped on heavy brown paper with a tablespoon or pastry bag into a round, about one-half to three-fourths inch thick. The sides should be built up to a height of about one and a half inches
Cook this with the app: pantry check, scaling, and the assistant.