Reference > Farmer's Cookbook > PASTRY DESSERTS > Meringue II
  Meringue I Meringue III  
CONTENTS · BIBLIOGRAPHIC RECORD

Meringue II

Whites 3 eggs
1/2 teaspoon lemon extract or
71/2 tablespoons powdered sugar
1/3 teaspoon vanilla

Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring. Cook eight minutes in a slow oven.


CONTENTS · BIBLIOGRAPHIC RECORD
  Meringue I Meringue III  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors