Meringues
From High-class cookery recipes, 1897
If not required at once, put them away in a tin box covered over with paper until they are wanted.
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 77. The excerpt below is the record exactly as published.
meringues. Then put the mixture into a bag having a funnel about the size of a sixpence ; press the meringue on to a greased tin in narrow finger-shaped pieces. Sprinkle with pink sugar and chopped almonds, and bake in a slow oven until crisp. Eemove very carefully on to a sieve, and serve cold with ices as for dessert. CREAMS, JELLIES, ICES, COLD SWEETS. 241 Meringues. Ingredients. Four Whites of Eggs. A half pound of Castor Sugar. . A flat Meringue Board. Oiled paper to cover the Board
Cook this with the app: pantry check, scaling, and the assistant.