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Meringue I · HaveItMakeIt

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Meringue I

A historic recipe, as printed in The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910). Quantities and methods are as written then.

Ovens had no dials: a slow oven is about 300–325°F, moderate 350–375°F, hot 400–450°F. A yeast cake is about 2¼ teaspoons of dry yeast, a square of chocolate is 1 ounce, and bread flour or pastry flour can be replaced with all-purpose flour.

Ingredients

Whites 2 eggs
2 tablespoons powdered sugar
½ tablespoon lemon juice or
¼ teaspoon vanilla

Steps

Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.

More recipes with eggs, powdered sugar, lemon or vanilla

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.