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Strawberry Meringue
From Cooking for profit, 1886
Serves 4
Cut into squares to serve.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 67. The excerpt below is the record exactly as published.
Strawberry Meringue. This is sold extensively at the fine ba- keries under the name, generally, of strawberry shortcake. For the cake take 8 ounces granulated sugar — 1 cup. 5 eggs. 4 ounces butter, melted — | cup. ■^ cup of milk. 12 ounces of flour — 3 cups. 1 teaspoonful of baking powder. Beat the sugar and eggs together a minute or two, add the melted butter, the milk, the powder and the flour. Bake on jelly-cako pans as thin as it can be spread, or, if preferred, on a large shallow baking pan. The cake is liable to rise in the middle and must be spread on the pan accordingly. When done cover the top of the cake with raw strawberries and spread a thick covering of meringue on top of them. Set the cake in the oven one minute to bake a very light color on top, but the meringue paste must not be cooked through. The meringue paste or frosting is made by beating 5 whites of eggs to a firm froth and then mixing in 4 tablespoon- fuls of powdered sugar
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