MERINGUE:
french, 1692. although a french word, and has three distinct styles of preparation; Swiss, Italian and French, the origin of the meringue dessert seems to come from England. earliest recorded recipe: 1604 in oxfordshire by elinor fettiplace. biographer hillary spurling published her recipes along with historical context. second recorded recipe: 1630 in kent by lady rachel fane. possible recipe derivation of the medieval british dessert, SNOW, which consisted of whipped eggs and cream when the first sugar refineries set up in london in the 1540's. third recorded recipe: 1692, france. it was the royal chef de cuisine, francois massialot, who named this dessert as the meringue in his culinary book which was republished in english in 1702. |
Authorcorey tazmania |