Oatmeal Fruit Meringue
From The Cook County cook book, 1912
Serves 4
Suitable for breakfast, luncheon, or supper.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 5. The excerpt below is the record exactly as published.
OATMEAL FRUIT MERINGUE (Left Over).— Left-over oatmeal may be turned into a round mould and placed at once to cool. When cold turn it out and cut slice.s half an inch thick; put one slice in a round dish, put a layer of berries or sliced peaches on it, and on top of this another slice of oatmeal. Beat the whites of' 4 eggs until light, add 4 tablespoons powered sugar
Cook this with the app: pantry check, scaling, and the assistant.