Originally Published:
Jubilee Cook Book, 1887
Original Images:

Put in a bright tin pan a large teacupful of tine granulated or coffee sugar and just enough cold water to dissolve the sugar. Set it over the fire and let it boil till, as you pour it from the spoon, the last drops float off in hair-like threads. In the meantime beat the white of one egg till you can invert the dish. When the sugar is done remove it quickly from the fire and pour it slowly over the egg, beating it vigorously all the time; continue to beat it lightly until it begins to stiffen, then spread it quickly over the cakes. It will cover two.