Meringues

Ingredients

• 6 eggs
• 12 ozs. of castor sugar
• 1 teaspoonful of vanilla
• 0.5 pint of cream

Method

1. 1

   For meringues use equal weight of sugar and eggs.

2. 2

   Put the castor sugar on a wire sieve and sift it through onto a paper; put some of the sugar into a copper stewpan and whip the whites of the eggs used gently until quite firm with it; put in the rest of the sugar with a dessert-spoon very lightly.

3. 3

   When firm enough to bear an egg laid on it take it out of the copper stewpan with a table-spoon and place it in rows on white writing paper.

4. 4

   Cast sugar over.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 20. The excerpt below is the record exactly as published.

1 teaspoonful of vanilla. Cover one ounce of gelatine with water ; pound three ounces of chocolate with castor sugar to taste, put it with three-quarters of a pint of milk into a saucepan, stir till it thickens ; do not allow it to boil, but when entirely dissolved take away from lire and stir in the yolks of three previously beaten eggs and add the gelatine, whisk in half a pint of creani. I When the mixture is nearly cool put into it a tea- spoonful of vanilla. Pour into a china mould and allow to stand in a cool place until the following day. Cheese Cakes. For Twelve Cheese Cakes. — 4 eggs; J lb. of sugar; 2 lemons ; 2 ozs. of butter ; suflEicient puff paste to fine the patty pans. Beat the yolks of four eggs tiU nearly white, add a quarter of a pound of castor sugar and the juice I SAVOURIES AND SWEETS. 47 H grated rind of two lemons. Line some patty ns with good puff paste, put some of the mixture ;o each with a tiny piece of butter on top, and bake a hot ovezi. Meringues. Eight Persons. — 6 eggs ; 12 ozs. of castor sugar

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