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Meringues A La Chantilly

From Mrs. Beeton's household management (1907).

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A historical recipe

Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 1 ingredient

  1. a pint of cream

Method

  1. Ingredients.
  2. — 16 meringue cases, ^ to -£ a pint of cream, according to the size of the shells, vanilla sugar.
  3. Method.
  4. — Prepare the shells as directed in the preceding recipe.
  5. Whip the cream stiffly, sweeten to taste with vanilla sugar, place 2 together, enclosing the cream, and serve.
  6. Time.
  7. — About 20 minutes, after the shells are prepared.
  8. Average Cost, is.
  9. 6d.
  10. to is.
  11. 9d.
  12. Sufficient for 6 or 7 persons.

Plating

Cookware for this recipe

  • Whisk
Source public domain per archive.org metadata; unverified
Credit

From Mrs. Beeton's household management (1907), printed page 1034, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.