Total Time
35mins
Prep 15 mins
Cook 20 mins

A lovely sauce on cakes, biscuits or fritters. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Ingredients Nutrition

Directions

  1. Boil syrup and water until it reaches 228F on the candy thermometer or till it spins a thread.
  2. Add syrup gradually to egg whites, beating constantly; add lemon juice and fold in whipped cream.

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