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Whites of Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Whites of Eggs

Ingredients

Directions

  1. Break the eggs gently, allowing the whites to fall into a basin while retaining the yolks in the shell.

  2. If some white remains, transfer the yolk between the shell halves until all the white has fallen.

  3. Add a small pinch of salt to prevent curdling.

  4. Beat the egg whites slowly at first, then increase speed until they form a stiff froth.

  5. To test, place a quarter and a dime on top; if they sink, continue beating.

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.

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