Meringue

Name: Meringue
Cuisine: null
Ingredients: 3 cup butter, (1 1/2 pounds) for crust; 4 1/2 cup brown sugar, (1 1/2 pounds) for crust; 1 tablespoon cinnamon, for crust; 3 quart zwieback, (crumb) for crust; 3 cup sugar, (1 1/2 pounds); 3/4 teaspoon salt; 6 tablespoon cornstarch; 1 1/2 quart boiling water; 18 egg yolks; 1 1/2 quart evaporated milk

Ingredients

3 cup butter, (1 1/2 pounds) for crust
4 1/2 cup brown sugar, (1 1/2 pounds) for crust
1 tablespoon cinnamon, for crust
3 quart zwieback, (crumb) for crust
3 cup sugar, (1 1/2 pounds)
3/4 teaspoon salt
6 tablespoon cornstarch
1 1/2 quart boiling water
18 egg yolks
1 1/2 quart evaporated milk

Directions

Use 2 to 3 tablespoons sugar to each egg white.
Either granulated or confectioners sugar may be used.
The sugar should be added to the egg whites when they are frothy and beating continued until the meringue is quite stiff and sugar is completely dissolved.
Brown in a slow oven (325f).