Meringues a la Delmonico

Ingredients

• lib. of granulated sugar
• h pint of cold water
• the whites of five eggs
• 1 teaspoonful of vanilla flavouring

Method

1. 1

   Boil sugar with cold water, dip fingers in ice-water and pass around the sugar-pan.

2. 2

   Test sugar consistency, then remove from fire.

3. 3

   Beat egg whites until firm, gradually add sugar, mix in ice-water, let rest, then pipe onto a baking sheet and bake.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 517. The excerpt below is the record exactly as published.

Meringues a la Delmonico. — Put into a sugar-pan lib. of granulated sugar with h pint of cold water, and place on the hot stove. Have 2qts. of ice-water in a bowl, and when the sugar comes to the boil, dip the fingers of the right hand into the ice-water and pass them quickly round the inside of the sugar-pan, after boiling for five minutes. Dip a wooden stick, similar to a pen-holder, in the ice-water, then quickly into the boiling sugar, and again in the ice- water, lifting up the stick to feel the sugar that adheres. If it is not sufficiently consistent to form into a ball, boil a little longer, then try once more ; should it be a proper consistency, remove from the fire and set it on the corner of the stove, so that it no longer boils. While the sugar is cooking, beat the. whites of five eggs in a copper basin until they are a firm froth, and while beating, pour the prepared sugar very gradually into the egg froth ; when all is added, lay the basin containing the preparation into a vessel half filled with ice-water. Remove the whisk, and, using a wooden spatula, mix gently for five minutes, adding 1 teaspoonful of vanilla flavouring

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