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New England manuscript cookbook, ca. 1897
Page 14
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Meringue for pies, pudding & desserts. 1 tablespoon- of powdered sugar to each white of an egg. Beat whites to a stiff froth. With spoon beat in the sugar by sprinkling a small portion of sugar on the egg & beating with long upward strokes. Continue till sugar is all in. When done the meringue should be light & firm & comparatively dry. Bake always in cool oven. If cooked 20 minutes with oven door open, it will be firm & fine grained Let it cool slowly. If a sugary crust be desired, sift powdered sugar over it before placing in oven. If not brown enough after 20 min. close the oven door for a few minutes; watch it
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Meringue for pies, pudding & desserts. 1 tablespoon- of powdered sugar to each white of an egg. Beat whites to a stiff froth. With spoon beat in the sugar by sprinkling a small portion of sugar on the egg & beating with long upward strokes. Continue till sugar is all in. When done the meringue should be light & firm & comparatively dry. Bake always in cool oven. If cooked 20 minutes with oven door open, it will be firm & fine grained Let it cool slowly. If a sugary crust be desired, sift powdered sugar over it before placing in oven. If not brown enough after 20 min. close the oven door for a few minutes; watch it
Szathmary Culinary Manuscripts and Cookbooks
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