Pai meringue lémon

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Pai lemon meringue ing Paris

Pai lemon meringue minangka jinis panganan cuci mulut, sing kalebu basa jajanan cekak sing diisi kari lemon lan paling ndhuwur meringue .

Makanan penutup buah sing ditutup karo meringue panggang ditemokake wiwit abad kaping 18 ing Prancis . Menon 's pommes meringuées minangka jinis apel kandel utawa butter apel sing ditutupi karo meringue panggang ing buku masak taun 1739. [1] Sawijining custard roso karo "citron" (bisa uga salah terjemahan saka citron 'lemon') lan ditutupi meringue panggang, crême meringuée, diterbitake taun 1769 ing basa Inggris, [2] jebule terjemahan edhisi Menon sing luwih awal (1755? ). [3] Resep sing padha dimasak ing kerak katon ing Amerika abad kaping 19: pie apel ditutupi meringue, diarani 'apple a la turque' (1832) [4] lan 'apples meringuées' (1846). [5] 'Pie meringue' umum adhedhasar pie wae didokumentasikake ing taun 1860. [6] Jeneng 'Lemon Meringue Pie' muncul ing taun 1869, [7] nanging pai kastil lemon kanthi topping meringue asring diarani pie krim lemon . [8]

Referensi[besut | besut sumber]

  1. Menon (pseud.), Nouveau traité de la Cuisine, v. 2, p. 91
  2. B. Clermont, The Professed Cook, 2nd edition, 1769, p. 426
  3. anonymous (Menon), Les soupers de la cour, 1778, vol. 3, p. 86>
  4. A Boston Housekeeper (Mrs. N. K. M. Lee), The Cook's Own Book and Housekeeper's Register
  5. Louis-Eustache Audot, French Domestic Cookery, 1846, p. 206
  6. Mrs. T.J. Crowen, American Lady's System of Cookery, New York, 1860, s.v. "Meringue Pie", p. 256
  7. American Agriculturalist 28:7:p. 262 (New Series, No. 270)
  8. Rufus Estes, Good Things to Eat, as Suggested by Rufus, 1911, p. 89