Strawberry Meringue or “Portman Meringue”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
meringue
filling
Instructions (4)
  1. Put fresh strawberries, powdered with sugar, at the bottom of the meringue.
  2. Add iced, vanilla-flavoured Chantilly cream.
  3. Add more sweetened strawberries.
  4. Continue layering cream and strawberries until the meringue is full.
Original Text
Strawberry Meringue or “Portman Meringue” (a very pretty dish for dinner when Strawberries are in season). This is a very large meringue baked in the oven; put fresh strawberries, powdered with sugar, at the bottom, then iced, vanilla-flavoured Chantilly cream(see Cream—Italian cream, No. 1), then more sweetened strawberries, and so on till the meringue is full.
Notes
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