The 1901 Cookbook Archive
No. 2179 — Meringue-Topped Jam Bars
English historical translation of Molokhovets recipe No. 2179 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a quarter pound butter with an eighth pound sugar, add flour and half an egg.
Spread thin on paper, bake, cool and cover with marmalade.
Whip four whites with a quarter pound sugar and vanilla, spread over jam, cut into long bars, dust with sugar and bake about five more minutes until lightly golden.
To provide
¼ pound butter ⅛ pound sugar, ¼ glass ⅜ pound flour, 1⅛ glasses, and 1 egg | ¾–1 glass marmalade 4 whites, ¼ pound sugar, ½ glass Vanilla and 1 spoonful sugar |
Historical editorial note: Uncooked or lightly browned meringue may carry food-safety risks.
Original source: Read Russian recipe No. 2179. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.