Orange Meringue
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Orange Meringue



  1. Soak gelatine in cold water for a half hour, bring to the boiling point and carefully stir in well-beaten egg yolks mixed with 1 cup sugar.
  2. Take from the fire and flavor with lemon juice and orange juice.
  3. Let it stand on the ice till cold and stiff.
  4. Turn into a glass dish and heap up over it eggs beaten until stiff with powdered sugar gradually sifted in.

Other Information

Author: Person.Florence A Cathcart Contributor: Organization.Girls' High and Normal School

Source: Alumnae Cookbook (1891-01-01)

Category: Dessert

Measure: avoirdupois

Ingredient: gelatine, water, egg yolk, sugar, lemon, orange, egg white, powdered sugar

Equipment: measuring cups, egg beater, measuring spoons, refrigerator, baking pan

See Also