Pears, Meringue of
From Harper's cook book encyclopædia, 1902
Serves 4
Time to bake is half an hour.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 197. The excerpt below is the record exactly as published.
Pears, Meringue of. — Pare, core, and halve a dozen pears, and stew them in syrup until they are suffi- ciently tender to be pierced easily with a needle ; put them into a deep tart-dish which they will almost fill, and boil the syrup quickly until it is so much reduced that, when poured over the pears, it will only half cover them. Beat the whites of four eggs to a solid froth. Stir into them four table-spoonfuls of powdered and sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.