The 1901 Cookbook Archive
No. 1802 — Waffle Cake Covered with Meringue
English historical translation of Molokhovets recipe No. 1802 from the 1901 Russian cookbook, retaining original methods and measures.
Bake and layer waffles with white cream filling and jam as in No. 1801.
Whip four very fresh egg whites into a thick foam and gradually stir in half a Russian pound fine sugar.
Cover the waffle cake evenly with meringue and bake in the oven for fifteen to twenty minutes until browned.
Decorate with candied fruit and fresh fruit before serving.
To provide
For waffles: ingredients separately 1½ glasses thin cream and 1 glass sugar 1 vershok vanilla and lemon zest Juice of ½ lemon | ½ pound redcurrant jam 4 egg whites and 1 glass fine sugar Candied fruit and fresh fruit |
Original source: Read Russian recipe No. 1802. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.