Meringues
From The new practical housekeeping, 1890
Serves 2
Can be colored with cochineal and garnished with nuts or preserves.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 125. The excerpt below is the record exactly as published.
One pound powdered sugar, whites of nine eggs: *hip eggs until dish can be inverted without their falling o^ and Aen simply add the sugar, two teaspoons at a time, incorporating it 152 CONFECTIONERY. thoroughly, but stirring as little as possible : put together quicklv ^^ and when properly made the dough will stand up stiffly if cleft W^l with a knife. The dough, or a part of it, is sometimes colored f / with cochineal ; have ready either hickory or maple beards three- y fourths of an inch thick, to fit oven, soak them fifteen minutes in cold water and cover them with strips of heavy manilla paper about two and a half inched wide ; on these drop the mixture from the end of a dessert-spoon (or use the meringue bag), giving the meringues
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Cook this with the app: pantry check, scaling, and the assistant.