The 1901 Cookbook Archive
No. 2188 — Meringues Filled with Fruit Cream
English historical translation of Molokhovets recipe No. 2188 from the 1901 Russian cookbook, retaining original methods and measures.
Make and dry meringues No. 2186. Cut a small hollow from each underside.
Beat one tablespoon very thick strawberry syrup with one white until white and thick.
Fill each hollow and join the meringues in pairs.
Historical editorial note: The historical filling uses raw egg white.
Original source: Read Russian recipe No. 2188. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.