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English cookbook, ca. 1850-1870
Page 34
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34 Marengles. Farley's Cream Cakes. Beat the whites of nine eggs to a stiff froth - Stir it gently with a spoon lest the froth should fall, while to every white of an egg you grate the rind of two lemons - Shake in gently a spoonful of double refined Sugar, sifted fine - Lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps upon it, at equal distance from each other - Sift a good quantity of sugar over them. Set them in an oven after brown bread, then make the oven close up, & the froth will rise - They will be baked enough as soon as they are coloured - Then take them out, & put two bottoms together - lay them on a sieve, & let them to dry in a cool oven - You may, if you like, before you put the bottoms together to dry, lay raspberry jam, or any other sweetmeat between them - Jaune Mange Take half a pint of white wine - the yolks of four eggs well beaten - the juice of two lemons - with a little of the peel - and some calves-feet jelly - Sweeten to your taste, mix it together over a slow fire - and strain it through a cloth -
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34 Marengles. Farley's Cream Cakes. Beat the whites of nine eggs to a stiff froth - Stir it gently with a spoon lest the froth should fall, while to every white of an egg you grate the rind of two lemons - Shake in gently a spoonful of double refined Sugar, sifted fine - Lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps upon it, at equal distance from each other - Sift a good quantity of sugar over them. Set them in an oven after brown bread, then make the oven close up, & the froth will rise - They will be baked enough as soon as they are coloured - Then take them out, & put two bottoms together - lay them on a sieve, & let them to dry in a cool oven - You may, if you like, before you put the bottoms together to dry, lay raspberry jam, or any other sweetmeat between them - Jaune Mange Take half a pint of white wine - the yolks of four eggs well beaten - the juice of two lemons - with a little of the peel - and some calves-feet jelly - Sweeten to your taste, mix it together over a slow fire - and strain it through a cloth -
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