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Meringue Marses

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Meringue Marses

Oven, in the book's wordsA slack oven

Ingredients

Directions

The book says “a slack oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Prepare jelly slices as before.

  2. Spread jelly on top of the cake strips.

  3. Pile a thick layer of stiff meringue on the jelly.

  4. Dip a knife in hot water and cut through the meringue and cake to create narrow strips.

  5. Smooth the sides and top of each piece.

  6. Bake in a cool oven at 300°F (150°C) until lightly browned.

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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