Put in a tin saucepan one pint of milk and one ounce of sugar, set on the fire, and as soon as it rises put lumps of the whites into it with a skimmer, turn the lumps over after having been in about half a minute, leave them in another half minute, take them off with a skimmer also, place them on a sieve to allow the milk that may be around the lumps to drop.
— from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food by Pierre Blot