Recipes

Meringue

Recipe No. 417 from the U.S. Army's WWII cookbook — Pies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts · Pie

Serves Meringue for eighteen 9-inch pies.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 417 from the U.S. Army’s WWII cookbook — Pies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Salt — ¼ ounce (½ mess kit spoon)
  • Egg whites — 50 whites (1¼ No. 56 dippers)
  • Sugar, granulated — 4 pounds (2 No. 56 dippers)
  • Vanilla — 2¼ ounces (4½ mess kit spoons)

Directions

  1. Combine salt and egg whites; beat until stiff but not dry.
  2. Add sugar gradually; continue beating until light and the meringue stands in peaks; add flavoring.
  3. Pile lightly onto filling in pie shell using approximately 6 ounces per pie. Shape meringue over pie shell to depth of ½ inch, touching rim on all sides; leave in peaks.
  4. Bake in slow oven (325° F.) 15 minutes or until meringue is a golden brown.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Salt — a pinch Egg whites — 4 whites Sugar, granulated — 5 oz Vanilla — about 1 tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 417, Pies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.