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Margaret Dyson Holland cookbook, 1834
Page 28
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Méringues. (59.) Four whites of new laid eggs, three quarters of a pound of white sugar, sprinkle it in by degrees and beat them until the froth is quite stiff. Drop them on writing paper, and dry them before the fire, if they are put in the oven or near the fire they will crack. Méringues. (60.) Half a pound of loaf sugar pounded and sifted, the whites of 5 eggs and about a spoonful of gum Dragon dissolved and strained thro' a piece of muslin. Beat the eggs and gum upon a flat dish quite stiff cover your tins with white paper, lay on the méringues with a dessert spoon the shape of an egg. bake them a slight brown in a moderate oven. Scoop them fill them with shipped cream and send them to table. Sunderland.
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Méringues. (59.) Four whites of new laid eggs, three quarters of a pound of white sugar, sprinkle it in by degrees and beat them until the froth is quite stiff. Drop them on writing paper, and dry them before the fire, if they are put in the oven or near the fire they will crack. Méringues. (60.) Half a pound of loaf sugar pounded and sifted, the whites of 5 eggs and about a spoonful of gum Dragon dissolved and strained thro' a piece of muslin. Beat the eggs and gum upon a flat dish quite stiff cover your tins with white paper, lay on the méringues with a dessert spoon the shape of an egg. bake them a slight brown in a moderate oven. Scoop them fill them with shipped cream and send them to table. Sunderland.
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