Strawberry Meringue

Ingredients

• Beat the eggs
• the powdered sugar
• salt
• Butter a two-quart pudding dish
• the preserves

Method

1. 1

   Beat the eggs to a stiff froth, then gradually beat in the powdered sugar and salt.

2. 2

   Butter a two-quart pudding dish and line the bottom with meringue.

3. 3

   Drop in the preserves by the half spoonful, alternating the fruit and froth until all is used.

4. 4

   Bake in a moderate oven for twenty-five minutes.

5. 5

   Serve very cold with whipped cream.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 177. The excerpt below is the record exactly as published.

Beat the eggs to a stiff froth, then with a spoon gradually beat the powdered sugar and salt into the froth. Butter a two-quart pudding dish and line the bottóm with meringue. Drop in the preserves

Cook this with the app: pantry check, scaling, and the assistant.