Meringues

Ingredients

• 3 whites of Eggs
• X lb. of Castor Sugar

Method

1. 1

   A board is used for these to bake on, so that the inside should remain soft.

2. 2

   Cover the board with a piece of oiled paper.

3. 3

   Then take a cold basin and break into it the whites of the eggs, taking great care that none of the yolk goes in.

4. 4

   Have a cool and dry whisk, and put a pinch of salt on the whites and whip them to a very strong froth, then stir in the sugar (which must have been sifted), and shape them like an egg very quickly with two dessert spoons and a knife dipped in cold water.

5. 5

   Lay them on the oiled paper, sift more sugar over, and dry them well in a warm oven.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 32. The excerpt below is the record exactly as published.

3 whites of Eggs, X lb. of Castor Sugar. Method. — A board is used for these to bake on, so JELLIES, CREAMS AND COLD SWEETS. 93 that the inside should remain soft ; if they were baked on a tin they would be hard all over. Cover the board with a piece of oiled paper. Then take a cold basin and break into it the whites of the eggs, taking great care that none of the yolk goes in. Have a cool and dry whisk, and put a pinch of salt on the whites and whip them to a very strong froth, then stir in the sugar (which must have been sifted), and shape them like an egg very quickly with two dessert spoons and a knife dipped in cold water. Lay them on the oiled paper, sift more sugar over, and dry them well in a warm oven. When thoroughly set, turn them over and scoop out the soft part. Put them on a clean piece of paper on the board and let them dry again in the oven, the soft side up. When cold fill them with whipped cream, flavoured and sweetened. IRormanfcs pippins. Ingredients. — i lb. Pippins, i quart of Water, y2 lb. Loaf Sugar, 4 Cloves, i wineglass of Port, a little Lemon Peel, Blanched Almonds and Cochineal. Method. — Boil the pippins for 2 hours in the water and sugar, with the lemon peel and cloves. Then add a glass of port and boil half an hour longer ; add a very few drops of cochineal. Place the pippins in a glass dish, pour the syrup over and garnish with some blanched almonds stuck in the pippins. 94 JELLIES, CREAMS AND COLD SWEETS. IRougat. Ingredients. — X lb. Castor Sugar, X lb. Jordan Almonds, 1 tablespoonful Lemon Juice, X gib of Water. Method. — Blanch the almonds, cut into three lengthways, and bake in oven a light fawn color. Melt the sugar in a saucepan, with the lemon juice and water, and cook till it is a clear golden brown. Put the almonds in and stir well. Turn out on to an oiled tin or pastry slab. ©range Custard. Ingredients. — X pint Orange Juice, X lb. Castor Sugar, 2 Eggs, a small piece of Orange Peel.. Method. — Put all these ingredients in a saucepan and stir it gently over a glimmer of gas till it thickens, taking care it does not boil. Take out the orange peel, and when cool pour it into glasses. plum Cbeese. Ingredients. — i pint Plums, i pint Water, X lb- Sugar, i oz. leaf Gelatine, a little Cochineal. METHOD. — Stew the plums in the water with the sugar until thoroughly cooked. Pass all through a hair sieve. Then dissolve the gelatine in a little water and strain into the puree, add a little cochineal if re- quired. Pour into a mould to set. JELLIES, CREAMS AND COLD SWEETS. 95 Queen’s putting. Ingredients. — X lb. Bread Crumbs, X pt. of Milk, 1 Lemon, X lb. Castor Sugar, iX ozs. Butter, 2 Eggs, Jam. Method. — Boil the rind of the lemon in the milk with the sugar and pour over the bread crumbs. When well soaked take out the peel, stir in the butter and the yolks of eggs one at a time ; then put a layer of jam in a pie dish and the above mixture on top, and bake for half an hour. When cooked, whip up the whites of eggs stiffly, add 2 ozs. of castor sugar and some essence of lemon ; put this on the top and put it in a cool oven to set. To be eaten cold. Note. — Gas flames about quarter an inch long for this pudding, as it should cook slowly. Strawberry SalaD. Put some picked strawberries into a large basin and toss them about in castor sugar to sweeten and bring out the flavour. Add a little vinegar, and continue tossing them gently till all is absorbed. Pile them up on a dish and serve with dessert. Strawberries anb 3fro3en Cream. Ingredients — 2 lbs. of Strawberries, X pint Double Cream, X lb. Castor Sugar. Method. — Crush some strawberries with a fork, and sprinkle them well with castor sugar and lay them 9 6 JELLIES, CREAMS AND COLD SWEETS. in a deep dish or bowl. Have the cream frozen and place it on the top of the strawberries when ready to be served. A small glass of liqueur may be added if liked. Strawberry Gateau. Take a round sponge cake about 6 inches in diameter and cut a lid off, moisten the cake outside with jam and stick round either meringue

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