vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringues filled with Coffee Cream
From The encyclopaedia of practical cookery, 1892
Serves 8
Presented as published in 1892. 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
Nutrition per serving
839Calories
2 gProtein
117 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein2.4 g
Carbohydrates117 g
Fiber0 g
Sugars113 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium26 mg
Potassium145 mg
Calcium74 mg
Iron0.1 mg
Magnesium9.1 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.2 mcg
Choline1.5 mg
Caffeine24 mg
Water127 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 518. The excerpt below is the record exactly as published.
Meringues filled with Coffee Cream. — (1) Whip the whites of ten eggs together with lib. of caster sugar ; drop table- spoonfuls of the mixture on sheets of paper, in portions the shape and size of an egg, and sift over a little caster sugar ; shake off the superfluous sugar, bake until a golden colour, and remove the paper. Take out a little of the inside of each Meringue with a small spoon, but be careful not to spoil the sluipe, sift a little more caster sugar over, and dry in a slack oven. Boil J pint of strong coffee and fib. of caster sugar, and when it forms a syrup registering 38deg. (see Syrups) take it off, and let it get cold ; then mix in the syrup some well-beaten double cream, and fill the hollowed Meringues with it, reversing one over the other. Pile them on a dish covered with an ornamental paper or a folded napkin. (2) Whip the whites of six eggs till very firm together with Mb- of caster sugar. Put the Meringue mixture in a paper funnel, and squeeze it out on to five rounds of paper, cut about 5 Mu. in diameter. Shape the Meringue rings 4Mn. in diameter, sift a little caster sugar over each ring, put them on baking-sheets, and bake till they are a pale golden yellow. Cut a circular si ib out of a Genoa cake, and cover it with orange flavoured icing ( see Icing), then lay the five rings of Meringues on it. Boil f pint of coffee and fl'3- of caster sugar to a syrup at 36deg. (see Syrups), and when cold add lqt. of well-whipped double cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.