{"id":7577,"slug":"to-make-and-bake-a-meringue","title":"TO MAKE AND BAKE A MERINGUE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cold, fresh eggs","one level tablespoon of powdered sugar for each white"],"ingredients_norm":["cold fresh egg","powdered sugar for each white"],"steps":["Have cold, fresh eggs, beat the whites until frothy; add to each white one level tablespoon of powdered sugar.","Beat until so stiff that it can be cut with a knife.","Spread on the pie and bake with, the oven door open until a rich golden brown.","Too much sugar causes a meringue to liquefy; if not baked long enough the same effect is produced."],"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/12350","source_ref":"pg:12350:w78:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ed9a5f620a125a3240b4ccf4391f12823fb3a2398997f80b605f2d9ab77a1232","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:02:35Z","notice":"Historical recipe, 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/to-make-and-bake-a-meringue"}