The 1901 Cookbook Archive
No. 2193 — Chocolate Meringues
English historical translation of Molokhovets recipe No. 2193 from the 1901 Russian cookbook, retaining original methods and measures.
Whip four or five whites to stiff foam, fold in half a pound sugar and one twelfth pound grated chocolate.
Pipe small figures or spoon heaps onto paper or a baking sheet coated with wax, and dry in a low oven overnight.
Original source: Read Russian recipe No. 2193. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.