Name: Beating and Baking a Meringue
Ingredients: one level tablespoon of powdered sugar

Beating and Baking a Meringue

Ingredients

one level tablespoon of powdered sugar

Directions

Have cold, fresh eggs, beat the whites until frothy; add to each white one level tablespoon of powdered sugar. Beat until so stiff that it can be cut with a knife. Spread on the pie and bake with the oven door open until a rich golden brown. Too much sugar causes a meringue to liquify; if not baked long enough the same effect is produced.

By Mackay, L. Gertrude. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.