Strawberry Meringue

Ingredients

• the whites of seven eggs
• seven tablespoonfuls of powdered sugar
• half a teaspoonful of salt
• half a cupful of strawberry preserve

Method

1. 1

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

2. 2

   Butter a two-quart pudding-dish, and drop spoonfuls of the meringue upon the bottom of the dish.

3. 3

   Drop in the preserve by half-spoonfuls, continuing to layer until all materials are used.

4. 4

   Bake in a moderate oven for twenty-five minutes.

5. 5

   Serve very cold with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 344. The excerpt below is the record exactly as published.

Strawberry M6ringue. This pudding will require the whites of seven eggs, seven table-spoonfuls of powdered sugar, half a tea- spoonful of salt, and half a cupful of strawberry pre- serve. Beat the eggs to a stiff froth, and then with a spoon gradually beat the powdered sugar and the salt into the froth. Butter a two-quart pudding-dish, and drop spoon- fuls of the meringue upon the bottom of the dish. Now drop in the preserve by half-spoonfuls. Continue put- ting in these alternate layers until the full quantity of both materials has been used. Bake in a moderate oven for twenty-five minutes. Serve very cold with whipped cream. * Pineapple Cream Pudding. For six or eight persons use one pineapple of medium size, one pint of milk, three eggs, three-fourths of a cup- ful of sugar, two table-spoonfuls of flour, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract. Put the milk in the double-boiler, and on the fire. Beat together, until light and smooth, the sugar, flour, salt, and eggs. Stir this mixture into the boiling milk, and cook for fifteen minutes, stirring frequently; then take from the fire, and turn the mixture into a bowl. Beat the vanilla extract into the mixture, and set the bowl away in a cool place. Pare the pineapple, and grate it into a deep dish. When the cream becomes cool, stir the pineapple into it; then place the pudding in the refrigerator for an hour or more, to chill it thoroughly. Turn into a glass dish, and serve. 656 MISS PARLOA'S KITCHEN COMPANION. * Banana Cream Pudding. Pare and slice three ripe bananas, and stir them into a cream made the same as for pineapple cream pudding. * Peach Cream Pudding. Make this the same as the pineapple pudding, only substitute a quart of pared and sliced ripe peaches for the grated pineapple. * Bird's-nest Pudding. This calls for half a dozen apples of medium size, a quart of milk, half a nutmeg, five eggs, one cupful and a quarter of sugar, half a teaspoonful of salt

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