Mirangles

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (13)
  1. Put half a pint of syrup into a stewpan, and boil it to what is called blow.
  2. Whisk the whites of three eggs very strong in another copper pan.
  3. When your sugar is boiled, rub it against the sides of the stewpan with a table-spoon.
  4. When you see the sugar change, quickly mix the whites of eggs with it, for if you are not quick your sugar will turn to powder.
  5. When you have mixed it as light as possible, put in the rind of one lemon.
  6. Stir it as little as possible.
  7. Take a board, about one foot wide and eighteen inches long, and put a sheet of paper on it.
  8. With your table-spoon drop your batter in the shape of half an egg.
  9. Sift a little powdered sugar over them before you put them in the oven.
  10. Let your oven be of a moderate heat; watch them attentively, and let them rise, and just let the outside be a little hard, but not the least brown; the inside must be moist.
  11. Take them off with a knife, and just put about a tea-spoonful of jam in the middle of them.
  12. Then put two of them together, and they will be in the shape of an egg.
  13. Handle them very gently.
Original Text
Mirangles. Put half a pint of syrup into a stewpan, and boil it to what is called blow; then take the whites of three eggs, put them in another copper pan, and whisk them very strong. When your sugar is boiled, rub it against the sides of the stewpan with a table-spoon; when you see the sugar change, quickly mix the whites of eggs with it, for if you are not quick your sugar will turn to powder. When you have mixed it as light as possible, put in the rind of one lemon; stir it as little as possible: take a board, about one foot wide and eighteen inches long, and put a sheet of paper on it. With your table-spoon drop your batter in the shape of half an egg: sift a little powdered sugar over them before you put them in the oven. Let your oven be of a moderate heat; watch them attentively, and let them rise, and just let the outside be a little hard, but not the least brown; the inside must be moist. Take them off with a knife, and just put about a tea-spoonful of jam in the middle of them; then put two of them together, and they will be in the shape of an egg; you must handle them very gently.
Notes
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