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Chicago cookbook, 1930s?
Page 4
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Merange Shell Combine 2 egg whites 1/2 teaspoon salt 1/4 teaspoon vanilla 1/2 teaspoon vinegar Beat to a stiff foam Add 2/3 cup sugar slowly continue beating until very stiff and the sugar dissolved Spread on well greased 9 in pie pan. Bake in a slow oven 45 min 500 oven - cool - Filling 1 pkg rasberry flavored gela 1 2/3 cup hot water 1 tablespoon lemon juice 1 pint vanilla ice cream fresh raspberries dissolve gelatin in hot water add lemon juice. chill until partially set. Beat in the cream with electric beater or rotary turn into Merange shell Chill in refrigerator until firm about 1 hr. Garnish with whole berries.
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Merange Shell Combine 2 egg whites 1/2 teaspoon salt 1/4 teaspoon vanilla 1/2 teaspoon vinegar Beat to a stiff foam Add 2/3 cup sugar slowly continue beating until very stiff and the sugar dissolved Spread on well greased 9 in pie pan. Bake in a slow oven 45 min 500 oven - cool - Filling 1 pkg rasberry flavored gela 1 2/3 cup hot water 1 tablespoon lemon juice 1 pint vanilla ice cream fresh raspberries dissolve gelatin in hot water add lemon juice. chill until partially set. Beat in the cream with electric beater or rotary turn into Merange shell Chill in refrigerator until firm about 1 hr. Garnish with whole berries.
Szathmary Culinary Manuscripts and Cookbooks
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