{"id":5305,"slug":"italian-meringue-2","title":"Italian meringue.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of sugar","one gill of water","six whites of eggs"],"ingredients_norm":["sugar","water","egg white"],"steps":["Put one pound of sugar and one gill of water into a copper kettle (copper inside and out) and cook to a blow. (See below.)","Beat six whites of eggs very hard and dry.","Then pour into the cooked sugar, stirring constantly, and beat well until cold.","It will then be a very smooth meringue paste, which can be used for meringue with whipped cream, or sherbet, or to make small fancy cakes, or for use in decorating cakes, pies, tarts, etc."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w67:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"28158c50aeb564168d8d0ef919d479f9a63320485e50517db5dc47caf356d743","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/italian-meringue-2"}