Tourte Meringue
From Modern cookery, in all its branches, 1884
Serves 1
This method of icing tarts improves their appearance.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 327. The excerpt below is the record exactly as published.
TOURTE MERINGUEEj OR TART WITH ROYAL ICING. f Lay a band of fine paste round the rim of a tart-disli, fill it with any kind of fruit mixed with a moderate proportion of sugar, roll out the cover very evenly, moisten the edges of the paste, press them together carefully', and trim them off close to the dish ; spread equally over the top, to within rather more than an inch of the edge all round, the whites of three fresh eggs beaten to a quite solid froth and mixed quickly at the moment of using them with three table- spoonsful of dry sifted sugar
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Cook this with the app: pantry check, scaling, and the assistant.