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Margaret Dyson Holland cookbook, 1834
Page 99
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243 Meringues 1/2 lb Loaf Sugar, pounded & sifted - The whites of 5 fresh Eggs; a spoonful of Gum Dragon dissolved: beat the Eggs & Gum on a flat dish with a Knife till stiff - add in the Sugar gently; cover the Tins with white paper - Take up the mixture with a silver Tea spoon, the Shape of a small Egg: bake them in a Moderate oven a pale colour - & cook or flatten the inside out, let them to dry & keep them in a tin box in a dry place - fill them with whipped cream for table - Mrs Rawlinson 244 Fish Cakes Take an equal quantity of cold Fish pounded fine, & boiled mash'd potatoes mix them together & make them into cakes half an inch thick & the size of the top of a tea cup, rub them over with cream and egg, & fry them brown like Soles, Season with pepper & salt. Mrs Egginton
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243 Meringues 1/2 lb Loaf Sugar, pounded & sifted - The whites of 5 fresh Eggs; a spoonful of Gum Dragon dissolved: beat the Eggs & Gum on a flat dish with a Knife till stiff - add in the Sugar gently; cover the Tins with white paper - Take up the mixture with a silver Tea spoon, the Shape of a small Egg: bake them in a Moderate oven a pale colour - & cook or flatten the inside out, let them to dry & keep them in a tin box in a dry place - fill them with whipped cream for table - Mrs Rawlinson 244 Fish Cakes Take an equal quantity of cold Fish pounded fine, & boiled mash'd potatoes mix them together & make them into cakes half an inch thick & the size of the top of a tea cup, rub them over with cream and egg, & fry them brown like Soles, Season with pepper & salt. Mrs Egginton
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