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American cookbook, October 1933
Page 47
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does not become soggy with the filling and the meringue does not have to stand waiting for the custard to cook. But don't linger about making the meringue. It should be put on the custard while that is still warm as possible. Put on a warm filling, the meringue begins to cook gently at once and thus a watery meringue is avoided. When covered with the meringue, put pie in moderate oven to point the tips with golden brown. 3 eggs 1 1/8 cups sugar 3/4 cups water 3/4 cups milk 3 tablespoons cornstarch 2 lemons 1 tablespoon butter 1/4 teaspoon salt
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does not become soggy with the filling and the meringue does not have to stand waiting for the custard to cook. But don't linger about making the meringue. It should be put on the custard while that is still warm as possible. Put on a warm filling, the meringue begins to cook gently at once and thus a watery meringue is avoided. When covered with the meringue, put pie in moderate oven to point the tips with golden brown. 3 eggs 1 1/8 cups sugar 3/4 cups water 3/4 cups milk 3 tablespoons cornstarch 2 lemons 1 tablespoon butter 1/4 teaspoon salt
Szathmary Culinary Manuscripts and Cookbooks
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