The 1901 Cookbook Archive
No. 1918 — Toasted Meringue-Covered Ice Cream
English historical translation of Molokhovets recipe No. 1918 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare plain cream ice cream, unmould onto a dish and keep the dish on ice mixed with salt.
Cover the ice cream with a layer of meringue two fingers thick, made by beating six egg whites with three quarters pound sugar and a little vanilla.
Smooth and brown with a hot iron held around, without touching, the meringue. Serve when its exterior is browned.
Historical editorial note: The historic hot-iron method poses burn risks, and the lightly browned egg-white meringue may not be fully cooked.
Original source: Read Russian recipe No. 1918. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.