"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Meringue Stiffener Recipe

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This recipe for Meringue Stiffener, by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juanita (Westervelt) Sowers
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 c. water
3 c. White granulated sugar
3 T. cornstarch

Directions:
Directions:
Cook until thickens. Cool. Whip 1/4 c. with 4 egg whites instead of sugar to make meringue. Store in refrigerator for short while.

Number Of Servings:
Number Of Servings:
4 or 5 pies ??
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Original recipe from Ruth Jackson. Ruth Jackson was a very nice little lady who made pies for Haverhill restaurant. She used to make biscuits for Leon Senior Citizens Breakfasts. She told her secret to the good biscuits (Jiffy Mix).

 

 

 

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