Meringues a la Delmonico. — Put into a sugar-pan lib. of
granulated sugar with h pint of cold water, and place on
the hot stove. Have 2qts. of ice-water in a bowl, and
when the sugar comes to the boil, dip the fingers of the
right hand into the ice-water and pass them quickly round
the inside of the sugar-pan, after boiling for five minutes.
Dip a wooden stick, similar to a pen-holder, in the ice-water,
then quickly into the boiling sugar, and again in the ice-
water, lifting up the stick to feel the sugar
that adheres. If it is not sufficiently
consistent to form into a ball, boil a little
longer, then try once more ; should it
be a proper consistency, remove from the
fire and set it on the corner of the stove,
so that it no longer boils. While the
sugar is cooking, beat the. whites of five
eggs in a copper basin until they are a
firm froth, and while beating, pour the
prepared sugar very gradually into the
egg froth ; when all is added, lay the
basin containing the preparation into a
vessel half filled with ice-water. Remove
the whisk, and, using a wooden spatula,
mix gently for five minutes, adding 1
teaspoonful of vanilla flavouring✪ Meringues a la Delmonico. Cover fig. 1159.
the basin with a napkin, letting it rest Silk Bag or Poche
for ten minutes. Butter and flour a baking- F0R MERINUI- E-
sheet ; slide a fancy tube (No. 3) into a
silk bag (see Fig. 1159), fill the bag with the preparation,
press it out on to the baking-sheet, in pieces about 2in. long
by lin. wide, giving a C shape, and forming others like a
letter D. Sprinkle lightly with powdered sugar, place in
a very slow oven, and bake for fifteen minutes. When
baked, these cakes should be perfectly white. Remove from
the oven, let them get thoroughly cold, dress on a glass
stand (see Fig. 1 160), and serve.
Meringue Cream. — Put 1 table-spoonful of gelatine in
1 teacupful of cold water, and soak it for an hour, rut 1
breakfast-cupful of milk into a saucepan, and when it begins
to boil stir the gelatine into it. When dissolved, strain
the milk into lqt. of cream; add 1 breakfast-cupful of
For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
934
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Meringues — continued.
granulated sugar and 1 table -spoonful of vanilla extract.
When the mixture has cooled a little, turn it into afreezing-
pail, and work till frozen ; then put it into a mould, seeing
that it is full, smooth over the surface, close tightly, and
pack in pounded ice and salt. The cream should be left
in the ice for abrat an hour. Beat the whites of six eggs
to a still" froth, then gradually mix in 6 table spoonfuls of
caster sugar✪ Meringue Cream. Dip the mould containing the cream into warm
water, then wipe it, and turn the contents out on to a dish.
Mask the cream well with the Meringue, put it for a
minute or two into a hot oven to brown, then take it out,
and serve at once.
Meringue filled with Chocolate Cream. — Make a chocolate
cream by mixing ilb. of melted chocolate with 1 teacupful
of syrup at 30deg. ( see Syrups), and when cold stirring
into it lqt. of well-whipped double cream✪ Meringues filled with Chocolate Cream. Fill some Mer-
ingue shells with this cream, piling it some 3in. above the
Meringue, and serve.
Page 517 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Meringues a la Delmonico. — Put into a sugar-pan lib. of
granulated sugar with h pint of cold water, and place on
the hot stove. Have 2qts. of ice-water in a bowl, and
when the sugar comes to the boil, dip the fingers of the
right hand into the ice-water and pass them quickly round
the inside of the sugar-pan, after boiling for five minutes.
Dip a wooden stick, similar to a pen-holder, in the ice-water,
then quickly into the boiling sugar, and again in the ice-
water, lifting up the stick to feel the sugar
that adheres. If it is not sufficiently
consistent to form into a ball, boil a little
longer, then try once more ; should it
be a proper consistency, remove from the
fire and set it on the corner of the stove,
so that it no longer boils. While the
sugar is cooking, beat the. whites of five
eggs in a copper basin until they are a
firm froth, and while beating, pour the
prepared sugar very gradually into the
egg froth ; when all is added, lay the
basin containing the preparation into a
vessel half filled with ice-water. Remove
the whisk, and, using a wooden spatula,
mix gently for five minutes, adding 1
teaspoonful of vanilla flavouring. Cover fig. 1159.
the basin with a napkin, letting it rest Silk Bag or Poche
for ten minutes. Butter and flour a baking- F0R MERINUI- E-
sheet ; slide a fancy tube (No. 3) into a
silk bag (see Fig. 1159), fill the bag with the preparation,
press it out on to the baking-sheet, in pieces about 2in. long
by lin. wide, giving a C shape, and forming others like a
letter D. Sprinkle lightly with powdered sugar, place in
a very slow oven, and bake for fifteen minutes. When
baked, these cakes should be perfectly white. Remove from
the oven, let them get thoroughly cold, dress on a glass
stand (see Fig. 1 160), and serve.
Meringue Cream. — Put 1 table-spoonful of gelatine in
1 teacupful of cold water, and soak it for an hour, rut 1
breakfast-cupful of milk into a saucepan, and when it begins
to boil stir the gelatine into it. When dissolved, strain
the milk into lqt. of cream; add 1 breakfast-cupful of
For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
934
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Meringues — continued.
granulated sugar and 1 table -spoonful of vanilla extract.
When the mixture has cooled a little, turn it into afreezing-
pail, and work till frozen ; then put it into a mould, seeing
that it is full, smooth over the surface, close tightly, and
pack in pounded ice and salt. The cream should be left
in the ice for abrat an hour. Beat the whites of six eggs
to a still" froth, then gradually mix in 6 table spoonfuls of
caster sugar. Dip the mould containing the cream into warm
water, then wipe it, and turn the contents out on to a dish.
Mask the cream well with the Meringue, put it for a
minute or two into a hot oven to brown, then take it out,
and serve at once.
Meringue filled with Chocolate Cream. — Make a chocolate
cream by mixing ilb. of melted chocolate with 1 teacupful
of syrup at 30deg. ( see Syrups), and when cold stirring
into it lqt. of well-whipped double cream. Fill some Mer-
ingue shells with this cream, piling it some 3in. above the
Meringue, and serve.