Italian Meringue
Ingredients
- ½ cup sugar
- ¼ cup water
- 1 tablespoon gelatine or
- ¼ teaspoon granulated gelatine
- Whites 3 eggs
- 1 cup thin cream
- ½ tablespoon vanilla
Steps
- Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.
More recipes with gelatin, eggs, cream or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.