Meringues
From The pudding and pastry book, 1900
Moisten paper if meringues do not come off easily.
Presented as published in 1900. 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 pudding and pastry book (1900) by Elizabeth Douglas, page 26. The excerpt below is the record exactly as published.
Meringues Whip four whites of eggs and a little salt until frothy, gradually adding while doing so a break- fast-cup of powdered sugar. Beat until perfectly smooth and firm. Cover a board with white paper. Drop the mixture, one and a half table- spoon
Cook this with the app: pantry check, scaling, and the assistant.