![]() ![]() In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C. The name 'Lemon Meringue Pie' appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie. A generic 'meringue pie' based on any pie was documented in 1860. Similar recipes cooked in a crust appear in 19th century America: apple pie covered with meringue, called 'apple a la turque' (1832) and 'apples meringuées' (1846). A custard flavored with "citron" (probably a mistranslation of citron 'lemon') and covered with baked meringue, crême meringuée, was published by 1769 in English, apparently a translation of an earlier edition of Menon (1755?). Menon's pommes meringuées are a sort of thick apple sauce or apple butter covered with baked meringue in his 1739 cookbook. Fruit desserts covered with baked meringue were found beginning in the 18th century in France. ![]()
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