The 1901 Cookbook Archive
No. 2190 — Scalded Meringues
English historical translation of Molokhovets recipe No. 2190 from the 1901 Russian cookbook, retaining original methods and measures.
Boil half a pound lump sugar with water to a thick syrup; the historic test uses fingers dipped in cold water.
Cool slightly and gradually stir in stiffly whipped whites from three and a half eggs until pale.
Drop elongated spoonfuls onto a floured waxed sheet, dry in a warm place and bake about fifteen minutes.
Hollow the bases, fill with cherry or other jam, join in pairs and dry again.
Historical editorial note: Do not touch molten sugar to test consistency; it causes serious burns.
Original source: Read Russian recipe No. 2190. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.