Recipe For Cooking Swedish Meringue
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 528 of 825.
The whites of five eggs. 1/2 cup of flour. 1/2 teaspoonful of cream-of-tartar. 1/2 teaspoonful of vanilla extract. 3/4 cup of sugar (scant).
Prepare as angel cake, bake in two shallow pans; when cooled, put together with the following filling and decorate with candied fruit:
Filling
1 pint of milk. A few grains of salt. 2 tablespoonfuls of flour. 1 cup of shredded cocoanut. 3 yolks of eggs. Juice of 1/2 lemon. 1/4 cup of sugar. Grated rind of half an orange.
Stir the flour and salt with milk to pour and cook in the milk scalded over hot water; let cook ten minutes, then add the yolks beaten with the sugar and the orange rind; stir until the egg is slightly cooked, then remove, add the cocoanut and, when cold, the lemon juice.