The 1901 Cookbook Archive
No. 2186 — Meringues
English historical translation of Molokhovets recipe No. 2186 from the 1901 Russian cookbook, retaining original methods and measures.
Near the end of the stove firing beat four very fresh whites to stiff peaks.
Fold in half a pound sifted fine sugar and arrange elongated spoonfuls on clean paper over a baking sheet.
Leave in a low oven until the next day to dry completely.
The remaining yolks can make chocolate or sabayon.
Historical editorial note: Use oven-safe paper and safe egg preparation.
Original source: Read Russian recipe No. 2186. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.