Meringues and Kisses
From New Delineator recipes., 1929
The kisses should be very light brown and quite dry.
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 59. The excerpt below is the record exactly as published.
MERINGUES AND KISSES 2 egg-whites Pinch of salt 3/2 cup powdered sugar Yi teaspoon flavoring
Cook this with the app: pantry check, scaling, and the assistant.