vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Swiss Meringues
From The table, 1889
Serves 1
Meringue shells can be stored for up to 25 days.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 304. The excerpt below is the record exactly as published.
Swiss Meringues k PHelve"tieime. — Have a meringue prepara- tion as for No. 1247; slide down in a pastry-bag (No. 1079) a tube (No. 4). Butter and flour a baking-sheet ; make on it one design eight inches in diameter ; another exactly the same shape, only six inches, and another of the same, only four inches. Put the meringue into the bag, and press it down gently over and around the first design, making the paste three- quarters of an inch thick ; repeat the same for the second and third forms. Press down in the pan some more meringue, making a little cone four inches high, two inches in diameter at the base, and tapering gradually to a point at the top. Sprinkle the whole lightly with powdered sugar, and place the pan in a very moderate oven to bake for twenty-five minutes. Take it out, and let it thoroughly cool for half an hour. Have a quart of whipped creme & la vanille (No. 1254), add to it half a gill of Swiss kirsch and half a gill of maraschino
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