Egg Albumin/1 lb Meanwhile heat this to 230'F and add gradually while beating at medium speed "Sweetose"/45 lb Vanilla/To suit Water/3 lb Salt/2 oz Powdered Tartaric Acid/0.25 oz "Sweetose"/5 lb
配制方法:
Continue beating until the desired consistency is obtained. Just before finishing add the vanilla and mix in well. Pack into containers at once while warm. use a high-grade egg albumin, either crystalline or powdered, and dissolve thoroughly before using. Keep the machine and ingredients free from fats at all times. Add hot "Sweetose" immediately after removing from the heat to the beaten meringue in a steady stream. Adjust the flow of hot syrup so that the temperature of the mix will be about 165'F after all the syrup has been incorporated. An 80-qt bowl is required for the given batch.
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