Meringues
From Hilda's "where is it?" of recipes, 1891
Great quickness is required in making meringues.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 46. The excerpt below is the record exactly as published.
Keep them two inches apart. Strew over them sifted sugar, and bake in a moderate oven for half an hour. As they begin to colour, take them out of the oven. Take each slip of paper by the two ends, and turn it gently on the table, and with a small spoon take out the soft part of the meringue. Spread some clean papers on the board, turn the meringues upside down, and put them into the oven again to harden and brown on the other side. If kept in a dry place they will keep for weeks. When required for table, fill them with whipped cream flavoured with liqueur (Vanderhum)
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